A rich, slow-braised beef osso buco bursting with savory flavors from rosemary salt, red wine, and fresh herbs, topped with a zesty gremolata. Served best with creamy mashed potatoes, saffron risotto, or polenta for a comforting, hearty meal.
Make rosemary salt by blending a generous amount of kosher salt with rosemary leaves, sage leaves, several garlic cloves, and lemon zest in a food processor for about 1 minute. Store in the refrigerator.
Select beef shanks with visible bone marrow and trim off any tough silver skin using a knife and gentle pulling to separate it from the meat.
Season the shanks on both sides with the fresh rosemary salt, taking care not to over-salt.
Dredge the shanks lightly in all-purpose flour on both sides to add texture and help thicken the sauce.
Cut the bacon into small cubes and slowly fry it in a cold pan over medium heat for about 12 minutes until golden and crispy. Keep the rendered fat in the pan.
Remove the bacon and brown the beef shanks in the bacon fat over medium-high heat for about 5 minutes per side. Add a bit of olive oil if the fat begins to burn.
Peel and slice carrots into long thin slices, then julienne into fine strips, and finally dice them. Reserve some carrot pieces sliced diagonally for garnish in the stew.
Thinly slice the onion, then finely dice it into small cubes.
Heat olive oil and unsalted butter in a pot over medium heat. Add the finely diced onion and julienned carrots, season lightly with salt, and cook for about 10 minutes until the vegetables soften and become translucent.
Stir in the tomato paste and cook over medium heat for 3 to 4 minutes, stirring constantly to reduce acidity and deepen the flavor.