Like many slow cooked things, osso buco is always better the next day. I make mine in advance and reheat, adding a tiny splash of stock to loosen it.
1 bottle of dry white wine
1 liter / 4 1/4 cups tomato sauce
1 beef stock cube, dissolved in 1 cup hot water
all purpose flour, to dust
6 osso buchi (veal shanks)
flaky salt and freshly ground pepper
5 tablespoons olive oil
FOR THE SOFFRITTO BASE
5 pounds carrots, chopped into small chunks
2 large Spanish onions, quartered
4 garlic cloves
1 head of celery, outer leaves removed, chopped into large pieces
grated zest of 1 orange
3 tablespoons olive oil
GREMOLATA TO GARNISH
handful of chopped fresh flat-leaf parsley
1 garlic clove, finely minced
grated zest of 1/2 lemon
grated zest of 1/2 orange
Make the soffritto base: put carrots, onions, garlic, celery and orange zest in a food processor and blend until the size of grains of rice. Heat olive oil in a large sauté pan and add the soffritto base, then fry until the onion goes glassy and begins to soften. Add the white wine, tomato sauce, and stock. Simmer over low heat uncovered until reduced.
Dust the veal shanks with flour, salt and pepper.
Heat the olive oil in a casserole and brown the veal shanks on all sides.
Remove from the pan and drain on kitchen paper, to absorb any excess oil.
Wipe the inside of the casserole, place the veal shanks in the casserole with the reduced soffritto and tomato sauce. Cover and cook for 1 - 1 1/2 hours until the meat is very tender.
Make the gremolata by combining all the ingredients.
Serve the osso buchi with Risotto alla Milanese and garnish with the Gremolata.