Kentucky Grass-Fed Osso Buco Rose Veal Shanks

Classic Italian Rose Veal Osso Buco

Ingredients:
- 4 ossobuco rose veal shanks
- Salt and black pepper
- 1/2 cup flour for dredging
- 1/4 cup olive oil
- 1 large onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 4 garlic cloves, minced
- 2 cups dry white wine
- 2 cups veal or chicken stock
- 2 bay leaves
- 2 sprigs fresh thyme
- 1 can (14 oz) diced tomatoes
- Zest of 1 lemon

For the traditional gremolata garnish:
- 1/4 cup fresh parsley, finely chopped
- 2 cloves garlic, minced
- Zest of 1 lemon

Instructions:

1. Pat the veal shanks dry and tie them around the middle with kitchen twine to help them keep their shape. Season generously with salt and pepper, then dredge in flour.
2. Heat olive oil in a large Dutch oven over medium-high heat. Brown the veal shanks on all sides until golden brown (about 8-10 minutes). Remove and set aside.
3. In the same pot, reduce heat to medium and add onion, carrots, and celery. Cook until softened (about 8 minutes). Add garlic and cook for another minute.
4. Add wine and scrape up any brown bits from the bottom. Simmer until reduced by half.
5. Return ossobuco veal shanks to the pot. Add stock, bay leaves, thyme, tomatoes, and lemon zest. Bring to a boil, then reduce heat to low.
6. Cover and simmer for about 2-2.5 hours, turning shanks occasionally, until meat is very tender and nearly falling off the bone.
7. Meanwhile, make the gremolata by combining parsley, garlic, and lemon zest.
8. When done, remove shanks and reduce sauce if needed. Serve shanks with sauce spooned over top, garnished with gremolata.
   
   Best served with risotto alla Milanese or polenta to soak up the rich sauce.
   
   Tips:
   - Make sure your pot is large enough to hold all shanks in a single layer
   - Ask your butcher to cut the shanks to the right thickness
   - The dish actually tastes better the next day, so consider making it in advance