Osso Buco

• 5 clove garlic
• 4 veal shanks, 1lb each 
• 1/4 cups olive oil
• 1 white onion, diced into 1/2-inch cubes 
• 1 celery, diced into 1/2-inch cubes 
• 3 cups chicken broth
• 3 tbsp fresh chopped Italian parsley
• 2 tbsp butter
• 1/4 cups or 4 tbsp tomato sauce
• 1 tbsp herbs de provence or bouquet garni
• 1 cup white wine 

Gremolata

• 2 tbsp parsley
• 2 garlic cloves, minced
• zest of one lemon

1. Pat veal shanks dry with paper towels to remove any excess moisture. Secure the meat to the bone with the kitchen twine if possible. If there's no twine and the shanks are thinner than 1", make 1" incisions along the edges 2" apart to prevent meat from curling up.

Season each shank with salt and freshly ground pepper. Dredge the shanks in flour, shaking off excess.

In a large Dutch oven pot, heat vegetable oil and butter. Once butter foam subsides, place tied veal shanks in the hot pan and brown all sides, about 3 minutes per side. Remove browned shanks and reserve.

2. In the same pot, add the onion, carrot and celery. Season with salt. Saute until soft and translucent, about 5-8 minutes. Add the tomato sauce and mix well. Add the white wine and reduce liquid by half, about 5 minutes. Add Provencal herbs if using.

Return browned shanks to the pan and add the bouquet garni and 3 cups of the chicken stock and bring to a boil.

3. Reduce heat to low, cover pan and simmer for about 2-3 hours or until the meat is falling off the bone.

4. Make the gremolata by finely chopping parsley and garlic and lemon zest. Keep in the fridge until ready to serve.

5. Carefully remove the cooked shanks from the pot, cut off the kitchen twine and discard. Remove and discard bouquet garni from the pot.

Pour all the juices and sauce from the pot over the shanks. Garnish with gremolata. Serve with risotto or mashed potatoes.