Osso Buco

Preheat the oven to 325°F. In a large resealable plastic bag, combine the all-purpose flour, salt and pepper. Add the 2-inch-thick slices of veal shanks to the bag, a few pieces at a time. Shake to coat.

In an ovenproof Dutch oven, brown the seasoned veal shanks in oil on all sides. Drain the excess grease. Editor’s Tip: Work in batches to avoid overcrowding the pan. Adding too many veal shanks at once will cause the meat to steam instead of brown and caramelize. After browning all the meat, scrape the bottom of the Dutch oven to free up any browned bits (also called “fond”). If they’re stubborn and stick to the pan, add a small amount of white wine or chicken broth to the hot pan. (Psst: Read more about fond and why deglazing is the key ingredient to a delicious gravy.)

In a large skillet, saute the onion, carrot, celery and garlic in butter until tender.

Return the veal shanks to the Dutch oven. Top them with the vegetable mixture. Add the undrained diced tomatoes, chicken broth, dried basil, thyme and bay leaves. Cover, and bake for 2 to 2-1/4 hours, or until the meat and vegetables are tender.

Mix the minced fresh parsley, grated lemon zest and minced garlic. Editor’s Tip: Don’t skip the garnish! These fresh flavors brighten up the rich veal shanks and add depth to the dish, taking it to the next level.

Discard the bay leaves. Sprinkle the gremolata garnish over the veal just before serving. Editor’s Tip: You can scoop out the softened marrow inside the bone with a small teaspoon or a chopstick. It’s full of rich, buttery flavor. Eat it alongside the meat, or whisk it into the broth.