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Osso Buco Recipe

Ingredients

• 6 1-1/4 inch-thick veal shanks
• Kosher salt and freshly ground black pepper
• 1/2 cup all-purpose flour for dredging
• 1/4 cup extra-virgin olive oil
• 1 Tbs. unsalted butter
• 3 cups finely diced yellow onion (about 2 medium onions)
• 1 cup finely diced celery (about 2 stalks)
• 3/4 cup finely diced carrot (about 2 small carrots)
• 1 tsp. dried oregano
• 3/4 cup dry white wine
• 2 Tbs. tomato paste
• 1 28-oz. can Italian plum tomatoes, drained and chopped, juices reserved
• 1 cup low-salt chicken broth, more if needed
• 1 large sprig thyme
• 1 bay leaf
• 1 Tbs. arrowroot mixed with 2 tsp. broth or water
• For the gremolata:
• 3 Tbs. finely chopped fresh flat-leaf parsley
• 2 large cloves garlic, minced
• 1 Tbs. finely grated lemon zest
• 2 anchovy fillets, minced

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