Braised Veal Osso Buco with Gremolata | Joe's Butcher Shop | Carmel, IN

Ingredients

• Joe's Reserve Veal Shank/Osso Bucco
• 4 veal shanks (osso buco) from Joe’s
• Salt and pepper
• ½ cup flour for dredging
• 2 tbsp olive oil
• 1 onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 2 garlic cloves, minced
• 1 cup white wine
• 2 cups beef broth
• 1 tbsp tomato paste
• 1 tsp thyme
• Zest of 1 lemon
• 1 clove garlic, minced
• 2 tbsp chopped parsley
• Season shanks with salt and pepper and dredge in flour.
• Brown in olive oil in a Dutch oven, then remove and set aside.
• Sauté onion, carrots, celery, and garlic until soft. Stir in tomato paste and cook 1 minute.
• Deglaze with white wine and cook 2–3 minutes. Add broth and thyme.
• Return shanks to pot, cover, and simmer on low for 2–2.5 hours, until tender.
• Combine gremolata ingredients and sprinkle over the top before serving.