Ingredients

• For the Osso Buco

• 4 beef shanks, about ¾ inch – 1.5cm thick
• ½ cup – 60g plain flour, for dusting
• 1 large white onion, finely chopped
• 2 carrots, diced
• 2 celery stalks, diced
• 3 garlic cloves, finely chopped
• 2 tbsp olive oil
• 1 tbsp butter
• 1 cup – 250ml dry white wine
• 14oz – 400g tomato passata (puree)
• 2 cups – 500ml beef stock
• ½ cup – 80g pitted black olives
• Sea salt and freshly cracked black pepper

• For the Gremolata

• Zest of 1 lemon
• 2 garlic cloves, very finely chopped
• ¼ cup – 15g fresh parsley, finely chopped

Steps

• Step 1

  Season the shanks generously with salt and pepper. Dust lightly with flour and shake off any excess.

• Step 2

  In a large Dutch oven over medium heat, heat olive oil and butter.
  Sear the shanks on all sides until golden brown, about 3 minutes per side. Remove and set aside.

• Step 3

  In the same pot, add the onion, carrot, and celery. Sauté for 5 minutes until softened. Add garlic and cook for 30 seconds until fragrant.

• Step 4

  Add the tomato paste and let it fry to release flavour 30 seconds. Pour in the white wine and scrape up any browned bits from the bottom. Let reduce by half. Add the beef stock, tomato puree, and black olives. Season with salt and pepper. Stir to combine.

• Step 5

  Return the beef to the pot. The liquid should mostly cover the meat—top up with water or stock if needed. Bring to a gentle simmer, then reduce the heat to low and cover with a lid. Cook for 1½ to 2 hours, or until the meat is tender and almost falling off the bone.

• Step 6

  For the the gremolata, in a small bowl, mix the orange zest, chopped garlic, and parsley. This vibrant topping adds a citrusy lift to balance the richness of the sauce.

• Step 7

  To serve, place over creamy mash, soft polenta, or risotto alla Milanese. Top generously with the gremolata.

Little Tips

Veal marrow is prized—serve with a small spoon to scoop it out. Heaven.