Osso Buco

Pat the Shank dry and season lightly with Rosemary Salt and Black Pepper. Dredge each piece lightly in Flour, shaking off any excess.

Heat a heavy, ovenproof pot or Dutch oven over medium-high heat and add a splash of Olive Oil and a knob of Butter. When shimmering, brown the floured shanks on all sides in batches so they develop a deep color; transfer to a plate.

In the same pot, add the chopped Thick-Cut Bacon and cook until it renders fat and begins to crisp. Add the finely diced Onion and the diced Carrots and sweat until softened, about 6–8 minutes.

Stir in the Garlic and a couple of sprigs each of Thyme and Rosemary plus a Bay Leaf; cook briefly until fragrant. Mix in the Tomato Paste and toast it for 1–2 minutes to deepen its flavor.

Pour in the Dry Wine to deglaze the pot, scraping up browned bits from the bottom. Reduce the wine by about half, then add the chopped Canned Peeled Tomatoes and enough Beef Bone Broth to come partway up the shanks (about two-thirds of the way).

Return the browned shanks to the pot so they sit snugly in the liquid. Bring to a gentle simmer, then cover and transfer to a preheated oven at 325°F (160°C). Braise until the meat is fork-tender, about 2 to 2½ hours.

Once tender, remove the shanks to a platter and skim any excess fat from the sauce. If the sauce is thin, reduce it on the stovetop over medium heat until it coats the back of a spoon. Adjust seasoning with Kosher Salt and more Black Pepper if needed.

While the braise finishes, make a gremolata: finely chop the Parsley with the Garlic and mix with Lemon Zest (and a pinch of Sage if you like an earthy note). Taste and add a little more zest or salt as needed.

Serve the shanks spooned with the reduced sauce and sprinkled generously with the gremolata to brighten the dish. Accompany with polenta, risotto, or mashed potatoes and a spoonful of the braising juices.