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1
Put the flour in a large shallow platter and season it with a fair amount of salt and pepper.
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2
Get in the habit of always tasting your flour; once it coats the veal it is harder to adjust the seasoning.
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3
Dredge the veal shanks in the seasoned flour and then tap off the excess (extra flour will burn and make the dish off-tasting).
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4
Heat a large Dutch oven over medium heat and hit it with a 3-count drizzle of oil.
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5
Add the butter and swirl it around the pan to melt.
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6
Sear the veal shanks, turning carefully with tongs, until all sides are a rich brown caramel color.
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7
Drizzle with a little more oil, if needed.
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8
(Do this in batches if the shanks are big and look crowded in the pot.)
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9
Remove the browned veal shanks to a side plate.
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10
There will be a lot of flavor left over in the bottom of the pot.
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11
You're going to use that to create your sauce.
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12
Preheat the oven to 375 degrees F.
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13
Using the same pot, saute the onion, celery, carrots, lemon zest, garlic, bay leaves, and parsley over medium heat.
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14
Cook the vegetables down until they start to get some color and develop a deep, rich aroma.
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15
Season with salt and pepper; add a little oil if needed.
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16
Nestle the veal shanks back in the pot.
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17
Pour in the wine and let it simmer down for 20 minutes, until the wine has reduced by half.
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18
Reducing is key for intense flavor.
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19
Add the beef broth and tomatoes and stir everything together.
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20
Cover the pot and put it in the oven.
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21
Braise for 1 and a 1/2 hours.
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22
Then remove the cover and continue to cook for another 30 minutes.
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23
The sauce should be thick and the veal tender and nearly falling off the bone.
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24
Remove bay leaves.
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25
Finely chop the pine nuts, dried cranberries and combine.
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26
Combine this with the garlic together in a mini chopper or with a mortar and pestle.
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27
Fold that into the orange zest and parsley.
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28
Scatter the gremolata over the Osso Bucco before serving.
