Osso Buco (Italian Braised Veal Shanks)

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dimsmaster

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

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

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; 340g)

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

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

3 medium cloves garlic, minced

1 cup (235ml) dry white wine

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

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

3 fresh thyme sprigs

1 bay leaf

subheading: For the Gremolada:

2 tablespoons (about 20g) 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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