Ingredients

• ●2 (about 1 pound total) Veal shanks
• ●1/4 cup All-purpose flour
• ●2 tablespoons Olive oil
• ●1 medium, chopped Onion
• ●1 medium, chopped Carrot
• ●1 medium, chopped Celery stalk
• ●2 cloves, minced Garlic
• ●2 tablespoons Tomato paste
• ●1/2 cup Dry white wine
• ●2 cups Beef broth
• ●1 Bay leaf
• ●2 tablespoons, chopped Fresh parsley
• ●1 teaspoon Lemon zest
• ●1/2 cup Polenta
• ●2 cups Chicken broth
• ●2 tablespoons Butter
• ●1/4 cup, grated Parmesan cheese

Instructions

1. 1Preheat oven to 325°F (160°C).
2. 2Season veal shanks with salt and pepper. Dredge in flour, shaking off excess.
3. 3Heat olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Sear veal shanks on all sides until browned, about 3-4 minutes per side. Remove from pot and set aside.
4. 4Add onion, carrot, and celery to the pot and cook until softened, about 5-7 minutes. Add garlic and cook for 1 minute more.
5. 5Stir in tomato paste and cook for 1 minute. Deglaze the pot with white wine, scraping up any browned bits from the bottom. Let wine reduce slightly, about 2 minutes.
6. 6Add beef broth and bay leaf. Bring to a simmer.
7. 7Return veal shanks to the pot, nestling them in the sauce. Cover and transfer to the preheated oven.
8. 8Braise for 2-2.5 hours, or until veal is very tender and easily pulls away from the bone.
9. 9While the Osso Buco is braising, prepare the polenta. Bring chicken broth to a boil in a medium saucepan. Gradually whisk in polenta, stirring constantly to prevent lumps.
10. 10Reduce heat to low and simmer, stirring frequently, for about 20-25 minutes, or until polenta is thick and creamy.
11. 11Stir in butter and parmesan cheese until melted and smooth. Season with salt and pepper to taste.
12. 12Remove Osso Buco from the oven. Discard bay leaf. Stir together parsley and lemon zest for the gremolata.
13. 13Serve Osso Buco over creamy polenta, garnished with gremolata.