Osso Buco alla Milanese with Gremolata

• 4 pieces Veal shank, bone-in cross-cuts
• 40 g Plain flour
• 2 tsp Fine sea salt
• 1 tsp Black pepper
• 2 tbsp Extra virgin olive oil
• 30 g Unsalted butter
• 1 medium Yellow onion
• 1 medium Carrot
• 2 pieces Celery, sticks
• 3 cloves Garlic
• 2 tbsp Tomato purée
• 250 ml Dry White Wine
• 600 ml Beef stock
• 1 pinch Dried saffron threads
• 1 medium Lemon
• 20 g Fresh parsley

1. Pat the veal shanks dry. Put the flour on a plate and mix in 1 tsp of the fine sea salt and 1/2 tsp of the black pepper, then lightly coat the shanks and shake off the excess.
2. Heat the extra virgin olive oil and unsalted butter in a Dutch oven over medium-high heat until the butter foams. Brown the veal shanks well on both sides, about 4 to 5 minutes per side, then transfer to a plate.
3. Lower the heat to medium and add the yellow onion, carrot and celery with a pinch of the remaining salt. Cook, stirring, for 8 to 10 minutes until softened and lightly golden.
4. Finely grate or crush 2 of the garlic cloves and stir into the vegetables for 30 seconds until fragrant. Stir in the tomato purée and cook for 1 minute to take the raw edge off.
5. Pour in the dry white wine and bring to a lively simmer, scraping up any browned bits. Simmer for 5 to 7 minutes until reduced by about half.
6. Return the veal shanks to the pot and pour in the beef stock. Bring to a gentle simmer, cover slightly ajar, and cook on low for 90 minutes, turning the shanks once, until the meat is very tender and nearly falling from the bone.
7. Warm a few spoonfuls of the braising liquid in a small saucepan, then crumble in the dried saffron threads and leave to infuse for 5 minutes. Stir the saffron liquid back into the pot and simmer uncovered for 5 to 10 minutes until the sauce lightly coats the back of a spoon; taste and adjust with the remaining salt and black pepper.
8. Make the gremolata: finely grate the lemon zest and finely chop the fresh parsley, then finely grate or crush the remaining garlic clove. Mix together and sprinkle over the osso buco just before serving, spooning over the saffron-scented juices.

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