Best Osso Buco (Print Version)

# Ingredients:

01 - Shanks of veal.
02 - Parma ham or olive oil.
03 - Mix of celery, onion, and carrot.
04 - Dry white wine.
05 - Broth.
06 - Fresh herbs.
07 - For the gremolata topping:
08 - Chopped parsley.
09 - Grated lemon peel.
10 - Minced garlic.

# Instructions:

01 - Cook Parma ham in a deep pot so it crisps up.
02 - Give the veal shanks a good sear till you see a nice brown crust.
03 - Toss the veggies into the Parma ham fat and let them soften up.
04 - Pour in the wine and broth, and cook slowly until the meat is super tender.
05 - Combine parsley, lemon zest, and garlic to make the gremolata.
06 - Serve steaming hot with a garnish of your gremolata on top.

# Notes:

01 - If you've got a marrow spoon, use it!
02 - Make it ahead of time—it tastes even better the next day.
03 - Don’t skip the gremolata—it’s what makes the dish pop!
04 - It stores well in the freezer for up to 3 months.

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