Osso Buco with Gremolata

• 4 veal shanks
• 1 cupwhite wine
• 2 carrots, diced
• 1 bunchparsley
• 2 lemons, zested

Instructions

1. 1

   Brown the veal shanks in a heavy pot over medium-high heat in batches, then set aside.

2. 2

   Cook white wine and carrots in the same pot until softened and fragrant.

3. 3

   Return the veal shanks, add the liquid, and scrape up every browned bit from the bottom.

4. 4

   Simmer partly covered on low, 35-45 minutes, until everything is tender and the sauce has body.

5. 5

   Taste and adjust salt and acid at the end — that's what makes Osso Buco with Gremolata taste finished.