Wild Boar Osso Buco

1. Dredging: Coat shanks in seasoned flour
2. Browning: Sear shanks until golden all around
3. Soffritto: Cook vegetables until softened
4. Deglazing: Add wine, scraping up browned bits
5. Braising: Add liquids, cover, braise at 325°F for 2.5-3 hours
6. Gremolata: Mix lemon, garlic, parsley just before serving
7. Service: Traditional with risotto Milanese

Temperature Target: Fork-tender, about 190°F internal