Ossobuco al Vino Bianco

Ingredients

• Gremolata (optional) (chopped parsley, garlic, and lemon zest)
• Lemon zest (1 teaspoon)
• Fresh thyme (2 sprigs)
• Bay leaf (1)
• Beef broth (2 cups)
• Tomato paste (2 tablespoons)
• White wine (1 cup)
• Garlic (3 cloves, minced)
• Celery (1 stalk, finely chopped)
• Carrot (1 large, finely chopped)
• Onion (1 large, finely chopped)
• Olive oil (2 tablespoons)
• Black pepper (1/2 teaspoon)
• Salt (1 teaspoon)
• All (purpose flour - 1/4 cup)
• Veal shanks (4 pieces, about 1.5 inches thick)

Instructions

1. In a shallow dish, combine the flour, salt, and black pepper.
2. Dredge the veal shanks in the flour mixture, shaking off any excess.
3. Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat.
4. Add the veal shanks and brown them on all sides, about 5 minutes per side. Remove the shanks from the pot and set aside.
5. In the same pot, add the chopped onion, carrot, celery, and minced garlic. Cook until the vegetables are softened, about 5 minutes.
6. Deglaze the pot with white wine, scraping up any browned bits from the bottom.
7. Stir in the tomato paste, beef broth, bay leaf, fresh thyme, and lemon zest.
8. Return the veal shanks to the pot, nestling them into the liquid.
9. Cover the pot and simmer over low heat for 2-3 hours, or until the veal is tender and easily pulls apart with a fork.
10. If desired, prepare the gremolata by combining chopped parsley, garlic, and lemon zest.
11. Serve the ossobuco hot, garnished with gremolata if desired. It pairs well with risotto or mashed potatoes.