Osso Buco with Sunflower Seed Gremolata by Justin Chapple

Preparation

This hearty recipe features tender veal shanks braised with pancetta, aromatic vegetables, and a flavorful blend of white wine and chicken stock. Gochujang imparts a subtle heat and adds to its depth of flavor. And a zesty gremolata brings brightness and crunch. Serve this over creamy polenta or mashed potatoes for a comforting and impressive meal.

Braise the osso buco. Preheat oven to 350°F/175°C. Sprinkle veal evenly with salt and pepper. In a shallow bowl, dredge veal in flour and tap off excess. Transfer to a plate.

In a HexClad 6.5QT Hybrid Oval Dutch Oven, cook pancetta in oil over medium heat, stirring, until fat has rendered and meat is lightly browned, about 5 minutes. Transfer to a bowl with a slotted spoon. Add veal to pot and cook over medium-high heat, flipping once, until well browned on both sides, 8 to 10 minutes total; adjust heat as needed to avoid burning the flour. Return veal to plate.

Add carrots, celery, onion, and garlic to pot and cook over medium heat, stirring occasionally, until softened and just starting to brown, about 8 minutes. Add tomato paste and gochujang and cook, stirring, until color begins to darken, 3 to 5 minutes. Add wine and cook, scraping up any bits from the bottom, until the wine has nearly evaporated, about 2 minutes. Stir in chicken stock, rosemary, thyme, bay leaves, and browned pancetta; bring to a boil over high heat. Nestle veal in sauce, cover, and braise in preheated oven until veal is very tender, about 2 hours. Season sauce as needed with additional salt and pepper.

Prepare the sunflower seed gremolata & serve. Meanwhile, in a small bowl, mix parsley, sunflower seeds and lemon zest. Season with salt and pepper.