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1
Season the osso buco generously with salt.
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2
Coat a wide, flat pan generously with olive oil.
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3
Bring the pan to a high heat and add the osso buco to the pan and brown them very well on all sides.
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4
In a food processor puree the onion, celery, fennel, and garlic to a coarse paste.
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5
When the osso buco is well browned on all sides, remove from the pan and reserve.
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6
Ditch the excess oil from the pan and add a little new oil and bring to a high heat.
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7
Add the veggies to the pan with a pinch of crushed red pepper, season with salt, and brown them very well.
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8
Do not skimp on this step - it will take awhile, and that's ok. Add the tomato paste and cook until it starts to brown, 3 to 4 minutes.
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9
Add the wine and reduce by half.
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10
Preheat the oven to 375 degrees F.
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11
Return the osso buco to the pan.
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12
Add water so the liquid becomes even with top of the meat.
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13
Taste the liquid and season with salt if needed.
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14
Add in the bay leaves and thyme bundle.
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15
Bring the liquid to a boil, cover, and put the whole pan in the oven.
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16
Cook the osso buco for 1 hour.
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17
Pull the pan out of the oven and check the liquid level and the seasoning.
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18
Add more liquid, if needed, return the pan to the oven, and cook for another hour.
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19
Remove the lid and cook for 30 minutes.
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20
Remove the pan from the oven, remove the osso buco, and hold on a serving platter.
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21
Skim the fat off the surface of the sauce, if needed.
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22
Taste the sauce and adjust seasoning.
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23
Remove the string from the osso buco.
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24
Serve the osso buco with sauce spooned over.
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25
Garnish with Gremolata.
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26
Serve with a demitasse spoon to scoop out the marrow.
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27
Combine all ingredients in a small bowl.
