Osso Buco-Style Braised Beef Shanks with Gremolata

Ingredients

• 3 lb cross-cut Beef Shanks
• ¼ cup flour, for dredging
• 1 onion, finely diced
• 1 carrot, finely diced
• 1 celery stalk, finely diced
• 4 cloves garlic (3 minced, 1 whole)
• 1 cup dry white wine
• 2 cups beef stock
• 2 tbsp tomato paste
• 3 tbsp olive oil
• 1 lemon, zested
• ¼ cup chopped parsley

Method

1. Heat the oven to 325°F (165°C). Season the Beef Shanks, dredge lightly in flour, and brown hard in olive oil in a Dutch oven, 4–5 minutes per side. Remove.
2. Cook the onion, carrot, and celery in the same pot until soft and lightly caramelized, 8 minutes. Stir in the minced garlic and tomato paste and cook until the paste darkens a shade.
3. Deglaze with the wine, simmer 2 minutes, then add the stock. Return the Beef Shanks, making sure the liquid comes about two-thirds up the sides.
4. Cover and braise in the oven 1¾–2 hours, until the meat surrenders to a fork without argument.
5. Grate the whole garlic clove and mix with lemon zest and parsley for the gremolata. Skim the sauce, spoon it over the Beef Shanks, and finish each plate with a bright pinch of gremolata.