Ossobuco Alla Milanese (Edit recipe)

Ossobuco

1. Preheat the oven to 350 F
2. Pat the shanks with paper towels. Season them with salt and pepper and dredge them lightly in flour.
3. Heat the oil over medium-high heat in a large, heavy, ovenproof pan. When hot, add the shanks and cook until golden brown on both sides. Once done, transfer to a platter.
4. Discard most of the oil in the pan and return to medium heat; add the butter and cook until it starts to foam. Reduce the heat to medium and add the onions. Cook, stirring, until the onions are pale and translucent, about 5 minutes. Stir in the pancetta and cook until lightly golden, 4 minutes.
5. Return the shanks to the skillet and move around, turning once until well coated with the onions. Raise the heat and add the white wine. Cook while stirring until the wine is reduced by half.
6. In a small bowl, whisk together the tomato paste and broth. Add to the skillet and bring to a simmer.
7. Cover the pan with a lid or aluminum foil and place on the middle rack of the oven. Cook until the meat falls away from the bone, around 2 hours. Check occasionally and ensure the liquid stays at a gentle simmer.
8. Reduce the heat to 325 F if the liquid evaporates too quickly. When done, the sauce should be reduced by approximately half and have a rich brown color and thick consistency.

Gremolata

1. While the shanks are cooking, combine all the ingredients for the gremolata in a small bowl.
2. When the shanks are done, place them on a large platter. If the sauce is too thin, reduce quickly over high heat. Taste and adjust the seasoning.
3. Spoon some sauce over each shank and sprinkle a bit of gremolata.

Optional

1. You can also add some gremolata into the sauce off the heat before serving.