Ossobuco in Gremolata

Serves 4

• 4 veal shanks (ossobucco)
• 1-tablespoon flour
• 1-tablespoon butter
• 2 tablespoon extra-virgin olive oil
• 1 carrot, chopped in ½ inch cubes
• 2-celery stalk, chopped in ½ inch cubes
• 1 onion, chopped in ½ inch cubes
• 1 ½ cup white wine
• 2 tablespoon tomato paste
• Salt and pepper to taste
• 2 garlic cloves
• 3 cups of chicken stock or water

Gremolata

• 1 bunch parsley
• 1 lemon zest
• 1 anchovy filet

For the veal shanks, pat dry with paper towels to remove any excess moisture. Veal shanks will brown better when they are dry. Make small incision around the meat and secure it to the bone with the kitchen twine. Season each shank with salt and freshly ground pepper. Dredge the shanks in flour, shaking off excess.
Heat a large Dutch pot. Add olive oil and butter. Add tied veal shanks to the hot pan and brown all sides, about 3 minutes per side. Remove browned shanks and reserve.
In the same pot, add the onion, carrot and celery. Season with salt at this point to help draw out the moisture from the vegetables. Sauté until soft and translucent, about 8 minutes. Add the tomato paste and mix well. Return browned shanks to the pan and add the white wine and reduce liquid by half, about 5 minutes. Add 2 cups of the chicken stock and garlic and bring to a boil. Reduce heat to low, cover pan and simmer for about 1 1/2 hours or until the meat is falling off the bone. Check every 15 minutes, turning shanks and adding more chicken stock as necessary. The cooking liquid should always cover the shank.

In the meantime make the gremolata: chop all the ingredients together.
Carefully remove the cooked shanks from the pot and place in decorative serving platter. Cut off the kitchen twine and discard.
Pour all the juices and sauce from the pot over the shanks. Garnish with the gremolata.