Osso Buco

Method

1. 01

   Step 1

   Pat shanks dry, season with salt and dust with flour. Brown in oil in a heavy casserole, 3 minutes each side; remove.

2. 02

   Step 2

   Soften onion, carrot and celery in the same pot for 8 minutes.

3. 03

   Step 3

   Add wine and scrape up browned bits. Add stock and tomatoes, then return shanks in one layer.

4. 04

   Step 4

   Cover and braise at 160°C for about 2 hours, turning once, until very tender; add water if drying out.

5. 05

   Step 5

   Finely chop parsley, lemon zest and garlic together. Spoon the braising sauce over the shanks and finish with gremolata.