4 lbs veal shanks , about four 3-inch pieces or 1 pound each.
6 tbsp extra virgin olive oil
1 cup of flour for dredging veal
1 medium carrot cut into 1/2 inch thick rounds
1 small yellow onion
1 celery rib, 1/2 inch pieces
2 tbsp chopped fresh thyme
2 cups basic tomato sauce
2 cups chicken broth
2 cups white wine
1 cup finely chopped italian parsley
1 cup toasted pine nuts
zest of 3 lemon
Season the Osso Buco all over with salt and pepper and then dredge through the flour. In a large Dutch oven, heat the olive oil over medium-high heat until smoking. Place the Oso Buco in the pot and brown on all sides, rolling them on their side to get all the edges, 12 to 15 minutes. Transfer to a plate and set aside.
Add the carrot, onion, celery, and thyme to the pot and cook, stirring often, until the vegetables are golden brown and slightly softened. Add the tomato sauce, stock and wine and bring to a boil. place the Osso Buco back in the pot, making sure they are submerged at least halfway; if necessary, add additional stock.
Tightly cover the pot, place in oven at 350, and cook for 2 to 2 1/2 hours until the meat is falling off the bones.
Meanwhile, make the Gremolata: In a small bowl, gently mix the parsley, pine nuts, and lemon zest.
Remove the Osso Buco from the oven and let stand for 10 minutes. Sprinkle with the Gremolata before serving.
