Osso Bucco-Style Veal Shank with Gnocchi

Cut the shanks just before the joints, and remove the nerves from the surface. Scrape the bones, being careful not to detach the meat too much. Cut in two to obtain 4 pieces for the osso bucco.

Make a bouquet garni from the parsley stems, thyme and bay leaf.

Peel, wash, and drain all the vegetables.

Wash the orange and remove the peel.

Dice the carrot, celery, and onion into a mirepoix.

Remove the stems from the tomatoes, and quarter.

Heat some oil in a cast iron pot. Season the veal shanks with fleur de sel, and sear on all sides until golden brown. Remove from the pot, and place on a rack.

Put the vegetable mirepoix and the crushed cloves of garlic in the pot. Sweat until lightly browned, add the tomato puree, and sweat once more. Deglaze with the white wine, and reduce until dry.

Put the knuckles back into the pot, moisten with boiling veal stock, bring to a boil and skim. Add the bouquet garni, the peppercorns, and the orange peel. Cover the pot and braise for 6 hours in a 230°F (110°C) oven. Turn the osso bucco frequently while it cooks.

Once the osso bucco is cooked, strain off the braising liquid, and filter through a fine-meshed chinois. Reduce to the desired consistency for the sauce.

Place the osso bucco in a sauté pan, and add some of the braising stock. Place in a 465°F (240°C) oven, and glaze, basting frequently.

Once glazed, remove from the oven, sprinkle with gremolata (prepared below) and brown under a broiler.

Peel, wash, and strain the vegetables, and dice them into small, even cubes. Halve a clove of garlic and remove the sprout. Reserve half, and place half into a pot with the diced vegetables and some olive oil. Cover and cook until lightly browned.

Finely chop the other half of the garlic clove. Once the vegetables are cooked, add the garlic and sweat for a few minutes, then remove from the heat.

Deglaze the osso bucco sauté pan with the remaining braising stock and veal stock. Add some Barolo vinegar, season as needed, and filter once more through a fine-meshed chinois. Add the diced vegetables and the rest of the gremolata to the sauce.

Chop the orange and lemon zests finely, then dry in a 175°F (80°C) oven.

Cool the zests, and combine them with the parmesan and fresh thyme.

Make a butter emulsion with the chicken stock, the butter, and the olive oil. Toss the gnocchi in this sauce, and sprinkle with grated parmesan.

Coat the serving plates with the sauce, place the osso-bucco in the center, and surround with the gnocchi. Serve immediately.