Ossobuco Bianco (White Braised Veal Shanks)

• 4 pieces Veal shank, bone-in cross-cuts
• 2 tsp Fine sea salt
• 40 g Plain flour
• 2 tbsp Extra virgin olive oil
• 30 g Unsalted butter
• 1 large Yellow onion
• 1 large Carrot
• 2 pieces Celery, sticks
• 250 ml Dry White Wine
• 750 ml Chicken stock
• 1 medium Lemon
• 20 g Fresh parsley

1. Pat the veal shanks dry and season all over with the fine sea salt. Put the plain flour on a plate and lightly coat the shanks, shaking off any excess. Finely chop the yellow onion, carrot and celery.
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, 3 to 4 minutes per side, then transfer to a plate. Lower the heat to medium.
3. Add the onion, carrot and celery to the pot and cook, stirring, until softened and lightly golden, about 8 minutes. Pour in the dry white wine and scrape up the browned bits from the base. Simmer for 3 to 4 minutes to reduce slightly.
4. Return the veal shanks to the pot and pour in the chicken stock; the liquid should come about two-thirds of the way up the shanks. Bring to a gentle simmer, then cover and cook on a very low simmer until the meat is very tender and nearly falling from the bone, 75 to 90 minutes. Turn the shanks once halfway through, keeping the simmer quiet.
5. While the shanks braise, finely chop the fresh parsley and finely zest the lemon. When the veal is tender, uncover and simmer for 5 to 10 minutes to thicken the sauce slightly if needed. Taste and adjust with a little more fine sea salt if required.
6. Turn off the heat and stir most of the parsley and lemon zest into the sauce, keeping a little back for serving. Spoon the sauce and vegetables over the shanks and finish with the remaining gremolata. Serve hot.

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