Tie kitchen twine around each veal shank to help it hold its shape while cooking. Season with Palmer’s Nearly Famous Coarse Sea Salt and black pepper. Lightly dredge in flour and shake off any excess.
Heat olive oil in a Dutch oven over medium-high heat. Brown the shanks for 4–5 minutes per side, working in batches if necessary. Remove and set aside.
Reduce the heat to medium. Add the carrot, celery, and onion. Cook for 5–7 minutes, or until softened. Add the garlic and cook for 1 minute.
Add the white wine. Scrape the bottom of the pot to release the browned bits. Simmer until the wine is reduced by about half.
Crush the San Marzano tomatoes and add them to the pot with the beef stock. Stir to combine.
Return the shanks to the pot. The braising liquid should reach about halfway up the sides of the meat. Add a little more stock if needed.
Cover and braise in a 325°F oven for 2–2½ hours, or until the veal is fork-tender and easily pulls away from the bone.
Meanwhile, prepare the gremolata by combining lemon zest, finely chopped parsley, and minced garlic.
Carefully remove the kitchen twine. Spoon some of the braising sauce over each shank and finish with gremolata just before serving.
Notes
Don’t skip browning the shanks — that crust is the flavor foundation of the entire dish. The gremolata added at the end brightens everything and is non-negotiable in traditional osso bucco.
Nutrition
Serving Size:4
Food Safety Notice: Always wash hands and sanitize surfaces before and after handling raw meat, poultry, or seafood. Use separate cutting boards for raw proteins and ready-to-eat foods. USDA recommends whole muscle beef and lamb reach 145°F with a 3-minute rest, fish reach 145°F, and all poultry reach 165°F. Temperatures noted for whole muscle beef, lamb, and fish reflect culinary preference and may differ from federal guidelines. Ground meat of any kind must always reach 160°F. Consuming undercooked meat, poultry, or seafood may increase your risk of foodborne illness.
Palmer’s Direct To You Market
