Pronghorn Short Rib Osso Buco

1. Shank Preparation:

   • Dredge shanks in seasoned flour
   • Technique: Shake off excess to prevent lumpy sauce
   • Brown on all surfaces until golden

2. Soffritto Foundation:

   • Cook diced vegetables until soft and sweet
   • Italian principle: Slow, patient cooking
   • Color: Light golden, not browned

3. Braising Assembly:

   • Deglaze with wine, scraping up browned bits
   • Wine reduction: Cook until nearly evaporated
   • Return meat, add stock and tomatoes

4. Long Braising:

   • Cover tightly, braise at 325°F for 2.5-3 hours
   • Doneness: Meat should be fork-tender
   • Marrow: Should be soft and spreadable

5. Gremolata Finish:

   • Mix lemon zest, garlic, parsley just before serving
   • Traditional brightener: Cuts richness of braised meat
   • Sprinkle over each portion

Service: With risotto Milanese or creamy polenta Wine: Italian reds - Barolo, Brunello, Chianti Classico