Osso Buco

Dust and brown the shanks

Dust the veal shanks in flour and brown them in olive oil over medium-high heat on both sides until deeply golden.

Set the shanks aside

Lift the browned shanks out of the pot and set aside on a plate.

Soften the vegetables

In the same pot, cook the onion, carrot and celery over medium heat until softened.

Deglaze with wine

Pour in the white wine and simmer, scraping the pot, until it reduces by about half.

Return shanks and add liquid

Return the shanks to the pot, standing them upright if possible, and add the crushed tomatoes and stock so the shanks are mostly submerged.

Braise low and slow

Cover and simmer very gently for about two hours, until the meat is tender enough to pull apart with a fork.

Make the gremolata

While the shanks finish, mix the lemon zest with the chopped parsley for the gremolata.

Rest, then top and serve

Let the pot rest off the heat for ten minutes, then serve the shanks scattered with gremolata.