Osso Buco

Step by stepInstructions

1. Season the shanks with salt and pepper and dredge in flour, shaking off the excess.
2. Heat the oil and butter in a Dutch oven; brown the shanks well on both sides, about 4 minutes per side. Set aside.
3. In the same pot, cook the onion, carrot, and celery until soft; add the garlic and cook 1 minute.
4. Pour in the wine, scraping up the browned bits, and simmer until reduced by half.
5. Add the tomatoes, broth, bay leaf, and the shanks; bring to a simmer, cover, and braise over low heat until the meat is fork-tender, about 2 hours.
6. Stir the gremolata together and serve the osso buco with sauce spooned over and gremolata on top.