Osso Buco

finecooking.com

Mika

6 1-¼ inch-thick veal shanks

Kosher salt and freshly ground black pepper

½ cup all-purpose flour for dredging

¼ cup extra-virgin olive oil

1 Tbs. unsalted butter

3 cups finely diced yellow onion (about 2 medium onions)

1 cup finely diced celery (about 2 stalks)

¾ cup finely diced carrot (about 2 small carrots)

1 tsp. dried oregano

¾ cup dry white wine

2 Tbs. tomato paste

1 28-oz. can Italian plum tomatoes, drained and chopped, juices reserved

1 cup low-salt chicken broth, more if needed

1 large sprig thyme

1 bay leaf

1 Tbs. arrowroot mixed with 2 tsp. broth or water

subheading: For the gremolata:

3 Tbs. finely chopped fresh flat-leaf parsley

2 large cloves garlic, minced

1 Tbs. finely grated lemon zest

2 anchovy fillets, minced

Directions at finecooking.com

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