Ossobuco

Ingredients

Veal shanks

4 pieces, about 1.5 inches thick

Salt

to taste

Black pepper

to taste

All-purpose flour

for dredging

Olive oil

3 tablespoons

Onion

1, chopped

Carrot

1, chopped

Celery

1 stalk, chopped

Garlic

4 cloves, minced

Tomato paste

2 tablespoons

Dry white wine

1 cup

Beef broth

2 cups

Bay leaf

1

Thyme

1 teaspoon, dried

Gremolata (optional)

for serving

Fresh parsley

1/4 cup, chopped (for gremolata)

Lemon zest

1 tablespoon (for gremolata)

Garlic

1 clove, minced (for gremolata)

Instructions

1. Preheat the oven to 325°F (160°C).
2. Season the veal shanks generously with salt and pepper, then dredge them in flour, shaking off any excess.
3. In a large oven-safe pot or Dutch oven, heat the olive oil over medium-high heat. Once hot, add the veal shanks and brown them on all sides, about 5 minutes per side. Remove the shanks and set aside.
4. In the same pot, add the chopped onion, carrot, celery, and minced garlic. Sauté until the vegetables are softened, about 5 minutes.
5. Stir in the tomato paste and cook for an additional 2 minutes, allowing it to caramelize slightly.
6. Pour in the white wine and scrape the bottom of the pot to release any browned bits, letting it simmer for a few minutes.
7. Add the beef broth, bay leaf, thyme, and additional salt and pepper to taste. Stir to combine.
8. Return the veal shanks to the pot, nestling them into the liquid. Ensure they are mostly submerged.
9. Cover the pot with a lid and transfer it to the preheated oven. Braise the ossobuco for 2.5 to 3 hours, or until the meat is tender and easily pulls apart with a fork.
10. While the ossobuco is cooking, prepare the gremolata by combining chopped parsley, lemon zest, and minced garlic in a small bowl.
11. Once cooked, remove the ossobuco from the oven and let it sit for a few minutes before serving.
12. Serve the ossobuco hot, garnished with the gremolata for an added burst of flavor. This dish pairs wonderfully with creamy risotto or soft polenta.