Ingredients
Serves: 6 servings
For The Osso Buco:
6 tablespoons olive oil
6 veal shanks, 1½ inches thick
2½ cups white wine (I use Chardonnay)
2 onions, diced
4 carrots, diced
3 celery stalks, diced
6 medium garlic cloves, minced
2 cups chicken broth or chicken stock
2 small bay leaves
1 (14.5 ounce) can tomatoes, drained
For The Gremolata:
3 medium garlic cloves, minced
2 teaspoons minced lemon zest
¼ cup finely chopped flat leave Italian parsley
Preparation
