Ossobuco al Vino Bianco

Ingredients

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

Instructions

1. In a shallow dish, combine the flour, salt, and black pepper. Dredge the veal shanks in the flour mixture, shaking off any excess flour.
2. In a large, heavy-bottomed 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 from the pot and set aside.
3. In the same pot, add the chopped onion, carrot, celery, and minced garlic. Cook until the vegetables are softened, about 5 minutes, stirring occasionally.
4. Deglaze the pot with the white wine, scraping up any browned bits from the bottom of the pot for extra flavor. Allow the wine to simmer for about 2-3 minutes to reduce slightly.
5. Stir in the tomato paste, beef broth, bay leaf, fresh thyme, and lemon zest. Mix well to combine all the ingredients.
6. Return the veal shanks to the pot, nestling them into the liquid. Bring to a gentle simmer.
7. Cover the pot and reduce the heat to low. Simmer for 2-3 hours, or until the veal is tender and pulls apart easily with a fork. Stir occasionally and check the liquid level, adding more broth if needed.
8. While the ossobuco is cooking, prepare the gremolata by combining the chopped parsley, minced garlic, and lemon zest in a small bowl. Set aside.
9. Once cooked, serve the ossobuco hot, garnished with the gremolata. This dish pairs beautifully with creamy risotto or buttery mashed potatoes for a complete meal.