Osso Buco With Toasted Pine Nut Gremolata

I prefer this dish with lamb shanks, but you can make the more traditional version with veal shanks. I usually leave the shanks whole.

• Ready In: 3 hrs 20 mins
• Serves: 4

Ingredients

• 4  veal shanks (about 3 1/2 to 4 pounds) or 4  lamb shanks, cut three inches thick (about 3 1/2 to 4 pounds)
•  salt and pepper
• 4  tablespoons extra virgin olive oil
• 1  medium carrot, chopped into 1/4-inch-thick coins
• 1  small Spanish onion, chopped into 1/2-inch dice
• 1  celery, chopped into 1/4-inch slices
• 2  tablespoons  chopped fresh thyme leaves
• 2  cups  basic tomato sauce
• 2  cups  chicken stock
• 2  cups dry white wine

• Gremolata

• 1⁄4 cup  finely chopped Italian parsley
• 1⁄4 cup pine nuts, toasted under the broiler until brown
• 1  lemon, zest of

Directions

1. Preheat the oven to 450 degrees F.
2. Oil and season the shanks all over with salt and pepper.
3. On a parchment lined sheet pan, roast the shanks for 12 to 15 minutes until nicely browned. Remove the shanks and set aside. Put a small stock pot over medium heat add oil, add the carrot, onion, celery and thyme leaves and cook, stirring regularly, until golden brown and slightly softened, 8 to 10 minutes.
4. Add wine and reduce by half. Add the tomato sauce, chicken stock and bring to a boil. Place shanks back into pan, making sure they are submerged at least halfway; if necessary add more stock.
5. Cover the pan with tight-fitting lid or aluminum foil. Place in a 300 degree oven for 2 to 3 hours and cook until meat is nearly falling off the bone.
6. Remove the casserole from the oven and let stand 10 minutes before serving with Gremolata.
7. Gremolata: Mix the parsley, pine nuts and lemon zest loosely in a small bowl. Set aside until ready to serve.