Osso Bucco with Sage Gremolata | Ferrari-Carano Winery

Ingredients

• 3 1lb beef shanks
• 3 cups beef stock
• 1 cup red wine
• 1 cup carrot, diced
• 1 cup yellow onion, diced
• 1 cup celery, diced
• 10 cloves garlic
• ½ cup tomato paste
• 1 tbsp rosemary, chopped
• 1 tbsp oregano, chopped
• 2 bay leaves
• Salt and pepper to taste
• ¼ cup olive oil
• ¼ cup parsley, finely chopped
• 1 lemon, zested
• 10 sage leaves
• 2 tbsp garlic, finely chopped