Veal Osso Buco with Gremolata

Ingredients

For the Osso Buco

• 4 veal shanks, about 1½ inches thick
• 1 cup all-purpose flour
• 3 tablespoons The OG, divided
• 3 tablespoons olive oil
• 1 medium yellow onion, diced
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 4 garlic cloves, minced
• 2 tablespoons tomato paste
• 1 cup dry white wine
• 2 cups beef stock
• 1 (14-ounce) can crushed tomatoes
• 2 bay leaves
• 2 sprigs fresh thyme

For the Gremolata

• Zest of 1 lemon
• 2 tablespoons chopped fresh parsley
• 1 garlic clove, finely minced

For the Twice-Baked Potato Muffins

• 2 pounds russet potatoes
• 4 tablespoons butter, softened
• ½ cup sour cream, plus more for serving
• 1 cup shredded sharp cheddar cheese, divided
• 3 tablespoons The OG, divided
• 6 slices bacon, cooked and crumbled
• 2 green onions, thinly sliced
• Nonstick cooking spray

Instructions

Prepare the Osso Buco

1. Preheat the oven to 325°F.
2. In a shallow bowl, combine the flour with 2 tablespoons The OG. Dredge the veal shanks in the seasoned flour, shaking off any excess.
3. Heat the olive oil in a large Dutch oven over medium-high heat. Brown the veal shanks on all sides, about 3 to 4 minutes per side. Remove and set aside.
4. Add the onions, carrots, and celery to the pot. Cook for 6 to 8 minutes until softened. Stir in the garlic and tomato paste and cook for 2 minutes.
5. Deglaze with the white wine, scraping up any browned bits from the bottom of the pan.
6. Stir in the beef stock, crushed tomatoes, bay leaves, thyme, and the remaining 1 tablespoon The OG.
7. Return the veal shanks to the pot. Cover and braise in the oven for 2 to 2½ hours, or until the meat is fork-tender.

Make the Twice-Baked Potato Muffins

8. While the osso buco cooks, bake the potatoes at 400°F for 50 to 60 minutes until tender.
9. Let cool slightly, then scoop the flesh into a bowl.
10. Add butter, sour cream, ¾ cup cheddar cheese, and 2 tablespoons The OG. Mash until smooth.
11. Spray a 12-cup muffin tin with nonstick spray and divide the potato mixture evenly among the cups.
12. Top each potato muffin with the remaining cheddar cheese, bacon crumbles, and the final 1 tablespoon The OG dusted across the tops.
13. Bake at 425°F for 20 to 25 minutes until golden and crisp around the edges.
14. Let cool for 5 minutes before removing from the pan.

Prepare the Gremolata

15. Mix together the lemon zest, parsley, and garlic in a small bowl.

To Serve

16. Place a veal shank on each plate with two or three twice-baked potato muffins. Spoon some braising liquid over the veal and finish with a generous sprinkle of gremolata. Top the potato muffins with sour cream, additional bacon if desired, and sliced green onions before serving.