Ossobuco Alla Lombarda

Ingredients

• Veal shanks (4 pieces, about 1.5 inches thick)
• Salt (to taste)
• Black pepper (to taste)
• All-purpose flour (for dredging)
• Olive oil (2 tablespoons)
• Onion (1 large, chopped)
• Carrot (1 large, chopped)
• Celery (1 stalk, chopped)
• Garlic (4 cloves, minced)
• Dry white wine (1 cup)
• Beef broth (2 cups)
• Tomato paste (2 tablespoons)
• Thyme (1 teaspoon, fresh or 1/2 teaspoon dried)
• Bay leaf (1)
• Gremolata (to garnish)

Instructions

1. Season the veal shanks with salt and pepper, then dredge them in flour, shaking off any excess.
2. Heat the olive oil in a large, heavy-bottomed pot over medium-high heat.
3. Add the veal shanks to the pot and brown them on all sides, about 5 minutes per side. Remove the shanks from the pot and set aside.
4. In the same pot, add the chopped onion, carrot, celery, and minced garlic. Cook until the vegetables are softened, about 5 minutes.
5. Stir in the tomato paste and cook for an additional 2 minutes.
6. Pour in the white wine and deglaze the pot, scraping up any browned bits from the bottom.
7. Return the veal shanks to the pot and add the beef broth, bay leaf, and thyme. Season with salt and pepper to taste.
8. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer for 2-3 hours, or until the veal is tender and the sauce has thickened.
9. Serve the ossobuco hot, garnished with freshly prepared gremolata.