Osso Buco (Italian Braised Veal Shanks)

seriouseats.com

Darwin

6 (1- to 1 ½-inch-thick) pieces osso buco ( veal shanks) (about 4 pounds; 1.8kg total)

kosher salt and freshly ground black pepper, divided

1 cup all-purpose flour (5 ounces; 140 g)

¼ cup (60ml) extra-virgin olive oil, plus more if needed

1 tablespoon unsalted butter (½ ounce; 15g)

1 large yellow onion, minced (12 ounces; 340 g)

2 medium carrots, minced (6 ounces; 170 g)

1 celery rib, minced (4 ounces; 120 g)

3 medium cloves garlic, minced

1 (28-ounce; 800 g) can peeled whole tomatoes, seeded and drained, tomato flesh crushed by hand

1 cup (235ml) dry white wine

¾ cup (175 ml) homemade or store-bought low-sodium chicken stock (see note)

3 fresh thyme sprigs

1 bay leaf

subheading: For the Gremolata:

2 tablespoons (about 20 g) finely minced flat-leaf parsley leaves and tender stems

Zest of 1 lemon, finely minced

6 medium cloves garlic, finely minced

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