Cookwares

• Blender
• Dutch oven

Method

1. 1Step : Flour the veal shanks and tap off the excess.
2. 2Step : Heat the butter in the Dutch oven and brown the shanks on both sides over low heat. Season.
3. 3Step : Peel and dice the onion and carrot.
4. 4Step : Add the vegetables, bay leaf, and thyme to the meat and let cook for 5 minutes.
5. 5Step : Pour in the white wine and let it reduce. Add the peeled tomatoes and veal stock. Simmer over low heat, covered, for 1h30, then remove the lid.
6. 6Step : Continue cooking for 15 minutes to reduce the sauce.
7. 7Step : Prepare the gremolata: Blend the stripped flat-leaf parsley leaves, peeled and degermed garlic, and lemon zest. Adjust the seasoning of the osso buco, sprinkle with gremolata, and serve with creamy polenta or risotto.