Ossobuco al Vino Rosso

Ingredients

• Veal shanks (4 pieces)
• Salt and pepper (to taste)
• All-purpose flour (1/2 cup)
• Olive oil (2 tablespoons)
• Onion (1, finely chopped)
• Carrot (1, finely chopped)
• Celery (1 stalk, finely chopped)
• Garlic (3 cloves, minced)
• Tomato paste (2 tablespoons)
• Red wine (1 cup)
• Beef broth (2 cups)
• Bay leaf (1)
• Thyme (1 teaspoon, dried)
• Gremolata (optional) (1/4 cup chopped parsley, 1 tablespoon lemon zest, 1 garlic clove, minced)

Instructions

1. Preheat your oven to 325°F (160°C).
2. Season the veal shanks 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. Add the veal shanks and sear them on all sides until they're beautifully browned, about 5 minutes per side. Set the shanks aside.
4. In the same pot, sauté the finely chopped onion, carrot, celery, and minced garlic until the vegetables have softened and the aroma is enticing, about 5 minutes.
5. Stir in the tomato paste and let it cook for another minute, allowing it to caramelise slightly.
6. Pour in the red wine, scraping the bottom of the pot to deglaze it and make sure all those delicious browned bits are incorporated into the sauce.
7. Add the beef broth, bay leaf, thyme, and additional salt and pepper as needed. Give everything a good stir to combine.
8. Return the browned veal shanks to the pot, nestling them into the liquid.
9. Cover the pot with a lid and transfer it to the preheated oven. Braise the ossobuco undisturbed for about 2.5 to 3 hours, or until the meat is fork-tender and almost falling off the bone.
10. While the ossobuco is braising, prepare the optional gremolata by combining the chopped parsley, lemon zest, and minced garlic.
11. Serve the ossobuco hot, generously spooning the braising liquid and vegetables over the meat. For a burst of freshness, garnish with the gremolata just before serving.