Osso Buco with Gremolata

Prep Time: 20 min | Cook Time: 2.5 hrs | Serves: 4 The Story Osso buco — Italian for "bone with a hole" — is braising at its most elegant. The marrow in the bone melts into the broth as it cooks, combining with NourishYourself bone broth to create one of the most nourishing, luxurious sauces in the culinary canon. Ingredients 4 grass-fed veal or beef shanks, 4–5cm thick 500ml NourishYourself Beef Bone Broth 250ml dry white wine 1 can diced tomatoes 1 onion, finely diced 2 carrots, finely diced 2 stalks celery, finely diced 4 cloves garlic, minced 2 tbsp tomato paste 3 tbsp flour 3 tbsp olive oil Fresh thyme and bay leaf Salt and pepper Gremolata Zest of 1 lemon 1 clove garlic, minced fine ¼ cup flat-leaf parsley, finely chopped Method Tie kitchen twine around each shank to hold its shape. Season and dust with flour. Sear in olive oil over high heat until deeply browned on both sides. Set aside. In the same pot, sauté onion, carrot, celery, and garlic until soft, about 8 minutes. Add tomato paste and stir 1 minute. Add wine and reduce by half. Add bone broth, diced tomatoes, thyme, and bay leaf. Return shanks to pot. Liquid should reach halfway up the meat. Cover and braise at 325°F for 2–2.5 hours until meat is falling off the bone. Mix gremolata ingredients together. Serve osso buco over saffron risotto or polenta, topped generously with gremolata. Why This Works The marrow from the shank bone melts into the braising liquid alongside the collagen from NourishYourself bone broth — the result is a sauce of extraordinary richness and nutritional density.

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