For the OSSO BUCO:.
Adjust an oven rack to the lower-middle position and heat the oven to 325 degrees. Heat 1 tablespoon of the oil in a large ovenproof Dutch oven over medium-high heat until shimmering. Meanwhile, sprinkle both sides of the shanks generously with salt and pepper to taste. Swirl to coat the pan bottom with the oil. Place 3 shanks in a single layer in the pan and cook until they are golden brown on one side, about 5 minutes. Using tongs, flip the shanks and cook on the second side until golden brown, about 5 minutes longer. Transfer the shanks to a bowl and set aside. Off the heat, add 1/2 cup of the wine to the Dutch oven, scraping the pan bottom with a wooden spoon to loosen any browned bits. Pour the liquid into the bowl with the browned shanks. Return the pot to medium-high heat, add 1 more tablespoon of the oil, and heat until shimmering. Brown the remaining shanks, about 5 minutes for each side. Transfer the shanks to the bowl. Off the ehat, add 1 cup of the wine to the pot, scraping the bottom to loosen the browned bits. Pour the liquid into the bowl with the shanks.
Set the pot over medium heat. Add the remaining 2 tablespoons oil and heat until shimmering. Add the onions, carrots celery, 1/4 teaspoon salt, and 1/8 teaspoon pepper and cook, stirring occasionally, until soft and lightly browned, about 9 minutes. Add the garlic and cook until lightly browned, about 1 minute longer. Increase the heat to high and stire in the broth, the remaining 1 cup wine, the accumulated veal juices in the bowl, and the bay leaves. Add the tomatoes; return the veal shanks to the pot (the liquid shoud just cover the shanks). Bring the liquid to a full simmer. Cover the pot, cracking the lid just slightly, and transfer the pot to the oven. Cook the shanks until the meat is easily pierced with a fork but not falling off the bone, about 2 hours. (the shanks can be refrigerated for up to 2 days. Bring to a simmer over medium-low heat.).
For the Gremolata:.
Combine the garlic, lemon zest, and parsley in a small bowl. Stir half of the gremolata into the pot, reserving the rest for garnish. Adjust the seasonings with salt and pepper to taste. Let the osso buco stand, uncovered, for 5 minutes.
Using tongs, remove the shanks from the pot, cut off and discard the twine, and place 1 veal shank in each of 6 bowls. Ladle some of the braising liquid over each shank and sprinkle each serving with gremolata. Serve immediately.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	250.93 Kcal (1051 kJ)
Calories from fat	100.95 Kcal
		% Daily Value*
Total Fat	11.22g	17%
Cholesterol	31.89mg	11%
Sodium	82.53mg	3%
Potassium	433.81mg	9%
Total Carbs	10.93g	4%
Sugars	3.67g	15%
Dietary Fiber	1.57g	6%
Protein	10.65g	21%
Vitamin C	9.2mg	15%
Vitamin A	0.2mg	7%
Iron	0.7mg	4%
Calcium	48.1mg	5%

Amount Per 100 g
Calories	83.66 Kcal (350 kJ)
Calories from fat	33.66 Kcal
		% Daily Value*
Total Fat	3.74g	17%
Cholesterol	10.63mg	11%
Sodium	27.52mg	3%
Potassium	144.64mg	9%
Total Carbs	3.65g	4%
Sugars	1.23g	15%
Dietary Fiber	0.52g	6%
Protein	3.55g	21%
Vitamin C	3.1mg	15%
Vitamin A	0.1mg	7%
Iron	0.2mg	4%
Calcium	16.1mg	5%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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