Osso Buco with Citrus Gremolata

foodandwine.com

Charlene G

8 meaty veal shanks, cut 1 ½ inches thick (7 pounds)

Kosher salt and freshly ground pepper

6 tablespoons extra-virgin olive oil

6 carrots, cut into ¼-inch dice

6 celery ribs, cut into ¼-inch dice

2 onions, cut into ¼-inch dice

6 garlic cloves-4 whole, 2 minced

3 bay leaves

4 cups chicken stock or low-sodium broth

2 cups dry white wine

One 15-ounce can diced Italian tomatoes

6 thyme sprigs

Two 2 ½-inch strips orange zest, minced

Two 2 ½-inch strips lemon zest, minced

2 tablespoons minced flat-leaf parsley

Directions at foodandwine.com

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