Cabernet Sauvignon such as Caymus
Chianti Classico such as Péppoli
1. Drain excess water from veal shanks.
2. On a flat surface mix flour, salt, and pepper.
3. Coat veal shanks with mixture. Shake off excess.
4. Melt butter and olive oil in 5 quart dutch-oven over medium heat.
5. Add veal shanks to dutch-oven over medium-high heat. Cook until brown crust forms on all sides – will cook thoroughly in later steps. Remove from dutch oven and set aside.
6. Add to dutch oven drippings: sliced carrots, diced celery, diced yellow onion, and diced garlic. Sauté until the onion is translucent for 4-7 minutes.
6. Add to mixture: tomato sauce (or chopped plum tomatoes), beef stock (or chicken broth), dry white wine, bay leaves, parsley, basil, and thyme. Bring to a boil.
7. Reduce heat to add the veal shanks. Bring to a simmer and cover the dutch-oven. Simmer for 2-3 hours until the veal is tender – almost falling off the bone.
8. While the veal cooks, prep Gremolata ingredients and mix together in a small bowl.
9. Add half of the Gremolata to the Dutch oven for the last 10 minutes of simmering.
9. Cook the egg noodles al dente, or prepare rice.
10. To finish, serve Osso Buco over the egg noodles or rice with a healthy portion of the stew. Garnish with other half of the Gremolata.
