French-style Osso Buco

Method

Tender veal shanks with meat falling off the bone, bound in a smooth white wine sauce. The final gremolata provides a sharp citrus freshness that balances the richness of the dish.

1. 1

   Dredge the veal shanks in flour. Tap off the excess. The thin layer must be even to ensure good browning and help thicken the sauce later.

2. 2

   In a heavy pot, heat butter and oil. Sear the meat over high heat until a golden crust forms on each side. Remove and set aside.

3. 3

   In the same pot, add diced onions, carrots, and celery. Sauté until onions are translucent. Add garlic and tomato paste, cook for one minute while stirring.

4. 4

   Pour in white wine and scrape the bottom with a spatula to release the juices. Return the meat, add crushed tomatoes, bouquet garni, and pour in veal stock halfway up the meat.

5. 5

   Cover and cook over very low heat. The sauce should reduce slowly and coat the spoon by the end. The meat is ready when it is extremely tender.

6. 6

   Finely chop the parsley with the lemon zest. Sprinkle this mixture over the meat just before serving to wake up the flavors with the lemon's acidity.