Osso Buco

 4 large veal shanks (can use beef shanks or short ribs)
1 1/2 tsp salt
1 tsp black pepper
1 sprig fresh rosemary
2 sprigs fresh oregano
8 sprigs thyme
kitchen twine
6 oz diced pancetta
2 Tbsp butter
1 cup finely diced yellow onion
1 cup finely diced carrot
3/4 cup finely diced celery
2 Tbsp tomato paste
4 garlic cloves, minced
1 tsp crushed red pepper flakes
1 1/2 cups dry white wine (or chicken stock)

Gremolata:
1 cup finely chopped parsley
2 garlic cloves, minced
Zest of 1 lemon
Flakey salt

Pat meat dry with a paper towel.  Season generously with salt and pepper.  Dredge each piece of meat lightly in flour, shaking off any excess.  Tie herbs (rosemary, oregano and thyme) together with kitchen twine to create a bouquet.  Set aside.  Heat a large dutch oven over medium heat.  Add diced pancetta and cook until its crispy and golden, about 4-5 minutes.  Remove pancetta with a slotted spoon and set it aside, leaving fat in the pot.  Increase the heat to medium high.  Add meat to the pot and sear on all sides until they are golden brown, about 3-4 minutes per side.  Remove the shanks and set them aside with pancetta.  In the same pot, add the butter and let it melt.  Add the diced onion, carrot, and celery.  Saute until the vegetables are soft and translucent, about 5-7 minutes.  Add minced garlic, tomato paste, and crushed red pepper flakes, cooking for another 2-3 minutes until fragrant.  Pour in white wine,, scraping up any browned bits from the bottom of the pot.  Bring the mixture to a simmer and let it cook for about 5 minutes to reduce slightly.  Return the pancetta to the pot and stir to combine.  Nestle the meat into the sauce and nestle the herb bouquet into the sauce.  Ensure the liquid covers at least half of the meat.  Add additional wine or broth if needed.  Bring to a gentle simmer.  Reduce heat to low, cover the pot, and let the osso buco braise for about 1 1/2 to 2 hours.  The meat should be tender and easily fall off the bone.  Check occasionally and turn shanks ensuring they don't dry out.  In a small bowl, combine the parsley, garlic, lemon zest, and a pinch of flakey salt, stir to combine and set aside.  Once the osso buco is cooked, remove the herb bouquet and discard it.  Serve with shanks with the sauce spooned over them.  Finish with a spoonful of gremolata over the top for freshness.  

Serves 4