Osso Buco Recipe: Fall-Off-The-Bone Italian Comfort Food -…

Ingredients

• 4 veal shanks (osso buco), about 1 ½ - 2 inches thick (approx. 800g / 28 oz total)
• ¼ cup all-purpose flour (30g), for dredging
• 1 teaspoon kosher salt (6g)
• ½ teaspoon freshly ground black pepper (3g)
• 3 tablespoons olive oil (45ml)
• 1 medium yellow onion, finely chopped (approx. 150g / 5 oz)
• 2 carrots, finely chopped (approx. 100g / 3.5 oz)
• 2 celery stalks, finely chopped (approx. 100g / 3.5 oz)
• 3 cloves garlic, minced (approx. 9g)
• 1 (14.5 ounce) can diced tomatoes, undrained (411g)
• 1 cup dry white wine (e.g., Pinot Grigio) (240ml)
• 1 cup beef broth (240ml)
• 1 sprig fresh rosemary
• 2 fresh bay leaves
• ¼ cup finely chopped fresh parsley (approx. 15g / 0.5 oz)
• 2 cloves garlic, minced (approx. 6g) - for gremolata
• 1 lemon, zest only (approx. 1 tsp) - for gremolata