Ossobuco Alla Fiorentina

Ingredients

• Veal shanks (4)
• Olive oil (2 tablespoons)
• Butter (2 tablespoons)
• Onion, finely chopped (1 large)
• Carrots, finely chopped (2)
• Celery stalks, finely chopped (2)
• Garlic cloves, minced (2)
• White wine (1 cup)
• Beef broth (2 cups)
• Tomato paste (2 tablespoons)
• Bay leaves (2)
• Salt and pepper (to taste)
• Gremolata (zest of 1 lemon, 1 minced garlic clove, 2 tablespoons chopped parsley) (1 batch)

Instructions

1. Heat the olive oil and butter in a large dutch oven or heavy-bottomed pot over medium heat.
2. Season the veal shanks on all sides with salt and pepper. Add them to the pot and cook until they are browned, about 5 minutes per side. Remove the shanks from the pot and set them aside.
3. In the same pot, add the finely chopped onion, carrots, celery, and minced garlic. Cook until the vegetables are softened and fragrant, about 5 minutes.
4. Pour the white wine into the pot, scraping the bottom to lift any browned bits. Let it simmer until the wine is reduced by half, which should take about 5 minutes.
5. Stir in the tomato paste, followed by the beef broth and bay leaves. Bring the mixture to a simmer.
6. Return the browned veal shanks to the pot, nestling them in the liquid. Cover the pot, reduce the heat to low, and let it cook until the veal is tender and the flavors have melded, about 2 hours.
7. Prepare the gremolata by combining the lemon zest, minced garlic, and chopped parsley in a small bowl.
8. Serve the ossobuco hot, garnished with a generous sprinkle of gremolata. Pair it with a side of creamy polenta or fluffy mashed potatoes for a complete, comforting meal.