Ossobuco Alla Toscana

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

3 cloves, minced

Tomato paste

2 tablespoons

Dry white wine

1 cup

Beef broth

2 cups

Bay leaf

1

Thyme

1 teaspoon, fresh or 1/2 teaspoon dried

Rosemary

1 teaspoon, fresh or 1/2 teaspoon dried

Gremolata

for serving (optional)

Parsley

1/4 cup, chopped (for gremolata)

Lemon zest

1 tablespoon (for gremolata)

Garlic

1 clove, minced (for gremolata)

Instructions

1. Preheat the oven to 325°F (160°C).
2. Season the veal shanks generously 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.
4. Add the veal shanks and brown them on all sides, about 5 minutes per side. Remove the shanks 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. Stir in the tomato paste and cook for another minute until fragrant.
7. Pour in the white wine and deglaze the pot by scraping up any browned bits from the bottom.
8. Add the beef broth, bay leaf, rosemary, thyme, and season with salt and pepper.
9. Return the veal shanks to the pot, nestling them into the liquid.
10. Cover the pot with a lid and transfer it to the preheated oven.
11. Braise the ossobuco for about 2.5 to 3 hours, or until the meat is tender and falling off the bone.
12. While the ossobuco is braising, prepare the gremolata by combining chopped parsley, lemon zest, and minced garlic in a small bowl.
13. Once the ossobuco is done, serve it hot, garnished with the gremolata if desired.