Osso Bucco with Risotto Milanese Recipe - (4.6/5)

Ingredients

• GREMOLATA:
• Olive oil (enough for a thin layer in a Dutch Oven)
• 6 veal shanks (8 to 10 ounces and 1 1/2-inches thick each), tied around equator with butcher's twine (I used 6 oxtails, which is less traditional)
• 1 cup flour seasoned with 1 tbsp salt and 1 Tbsp pepper)
• 2 carrots, finely chopped
• 2 celery sticks, finely chopped
• 1 onion, finely chopped
• 2 cups red wine
• 3 tablespoons tomato paste
• 2 tablespoons garlic, minced
• 2 sprigs rosemary, finely chopped
• 3 sprigs thyme, finely chopped
• 1 quart (4-cups) beef stock
• 2 bay leaves
• Optional: 2 tablespoons cornstarch and water, whisked to thicken the sauce
• 1/2 cup chopped fresh parsley leaves, for garnish
• 3 medium garlic cloves, minced or pressed through garlic press (about 1-tablespoon)
• 2 teaspoons minced lemon zest (see note)
• 1/4 cup fresh parsley leaves, minced