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Osso Buco (Italian Braised Veal Shanks)
  • 6 (1- to 1 1/2-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)
  • 1/4 cup (60ml) extra-virgin olive oil, plus more if needed
  • 1 tablespoon unsalted butter (1/2 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
  • 3/4 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
  • 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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