Osso Buco

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1. 1Step 1: Season each veal shank with salt and pepper on each side. Lightly dredge with flour.
2. 2Step 2: Drizzle 4 tablespoons olive oil into a heavy pot or enameled cast iron on high heat.
3. 3Step 3: Sear each side of the shank well until brown on all sides.
4. 4Step 4: Pour in red wine to start the deglazing process. Remove the veal shanks from the pan and set them aside in a large bowl or pan. Continue deglazing the pan and pour the remaining liquid into your bowl.
5. 5Step 5: Roughly chop your onion, carrot, celery, and garlic. Peel your lemon and de-stem rosemary sprigs. Add chopped veggies, rosemary, and half of the lemon peel and rosemary to a food processor until finely minced.
6. 6Step 6: In the same pot, add 4 tablespoons of oil and your minced vegetables. Season lightly with salt and pepper, sauté for 5-7 minutes. Add tomato paste and remaining lemon peel & rosemary, and incorporate into the vegetables. Sauté for another 10 minutes.
7. 7Step 7: Add Brodo and bring to a boil. Let simmer for 7 minutes to reduce & concentrate flavor.
8. 8Step 8: Add veal shanks back into the pot and baste with the veggie broth mixture. Cover and set into a 325-degree oven.
9. 9Step 9: After one hour, baste the liquid again. Cook for another hour or until meat starts to fall off the bone.
10. 10Step 10: Remove from the oven, add your gremolata and serve!