Osso Buco

Pat the veal shanks dry with paper towels. Season generously on all sides with salt and freshly ground black pepper. Dredge each shank in flour, shaking off any excess.

Finely chop the onion and carrots. Peel and mince the garlic. Blanch the tomatoes in boiling water for 10 seconds, then peel, deseed, and chop them roughly. Zest the orange and lemon.

Finely chop the fresh basil leaves.

Heat 2 tablespoons of olive oil in a large, heavy skillet or Dutch oven over medium-high heat until shimmering.

Carefully place the floured veal shanks in the hot skillet, ensuring not to overcrowd the pan. Sear for about 3-4 minutes per side, until deeply browned. Remove the shanks and set aside.

Add the chopped onion and carrots to the same skillet. Cook over medium heat, stirring occasionally, for about 5-6 minutes, until softened and lightly browned. Add the minced garlic and cook for another minute until fragrant.

Pour in 1 cup of dry white wine (or vermouth) and scrape up any browned bits from the bottom of the pan. Let it simmer and reduce slightly for about 2 minutes.

Return the seared veal shanks to the Dutch oven. Add the chopped tomatoes, veal stock, orange zest, lemon zest, basil, and any other desired herbs. The liquid should come about halfway up the sides of the shanks.

Cover the Dutch oven tightly and transfer it to a preheated oven at 325°F (160°C). Braise for 1 hour and 15 minutes, or until the veal is fork-tender.

Carefully remove the Dutch oven from the oven. Gently transfer the veal shanks to a serving dish or platter and tent with foil to keep warm.

Skim any excess fat from the surface of the braising liquid. Place the Dutch oven back on the stovetop over medium-high heat and simmer the sauce until it has reduced and thickened slightly, about 5-10 minutes. Season with salt and pepper to taste.

Spoon the sauce and vegetables over the veal shanks. Garnish with fresh parsley or basil if desired. Serve hot.