Osso Buco con Gremolata

Method

1. Pat the beef shank dry and season it generously with salt and pepper on both sides.
2. Heat a heavy-bottomed pan over high heat and sear the beef shank for approximately 3 minutes per side until a deep golden-brown crust forms.
3. Deglaze the pan with the white wine, scraping up any browned bits from the bottom, then reduce the heat to low.
4. Add the garlic cloves to the pan, cover tightly, and braise the beef shank for 25 minutes until the meat is tender and nearly falling off the bone.
5. While the meat braises, prepare the gremolata by combining the lemon zest, parsley, and a pinch of salt in a small bowl and mixing well.
6. Plate the braised beef shank, spoon the pan juices over the top, and finish with a generous sprinkle of the fresh gremolata.