6 meaty osso bucco cuts, 1 ½" thick
2 tablespoons olive oil
2 tablespoons butter
1 medium Spanish onion, diced
2 medium carrots, peeled and cut into large dice
2 medium stalks of celery cut into medium dice
1 medium leek, white and pale green, quartered lengthwise and diced
2 tablespoons tomato paste
1 cup dry white wine
2 small sprigs rosemary
4 sprigs thyme
2 strips lemon zest, cut with a peeler
1 14.5 ounce can plum tomatoes in juice, hand crushed
2 cups rich chicken or veal stock
Gremolata (for garnish):
zest of 2 lemons
1/4 cup chopped Italian parsley
2 plump garlic cloves, minced
1 tablespoon olive oil (if desired)
The night before: Season veal shanks with kosher salt. Wrap in plastic and refrigerate overnight. Bring to cool room temperature before proceeding.
Preheat oven to 350° Fahrenheit, center rack. Heat a Dutch oven or other braising vessel over medium-high heat. Add the oil and butter. When fat is hot, add the veal, reduce heat to medium and brown thoroughly and slowly on all sides, 15 to 20 minutes.
When all pieces are browned, remove to a platter. Add the onions, carrots, celery, leeks and a pinch of salt and sauté until they are tender. Add the tomato paste and stir, cooking a minute. Add the wine and allow it to reduce. Add the fresh herbs, zest and stock. Replace the veal into the pot and bring liquid to a boil.
Put a lid on the pot and then into the oven. Cook 2 to 2 1/2 hours until meat is tender.
Serve shanks in shallow bowl with pan sauce and vegetables. Sprinkle with Gremolata.
Combine ingredients in a small bowl.