Ossobuco Alla Veneta

Ingredients

• Veal shanks (4 pieces, about 1.5 inches thick)
• All-purpose flour (1/2 cup (for dredging))
• Salt (to taste)
• Black pepper (to taste)
• Olive oil (3 tablespoons)
• Onion (1 large, chopped)
• Carrot (1 large, chopped)
• Celery (1 stalk, chopped)
• Garlic (3 cloves, minced)
• Dry white wine (1 cup)
• Beef broth (2 cups)
• Tomato paste (2 tablespoons)
• Thyme (1 teaspoon, dried or 2 sprigs fresh)
• Bay leaf (1)

Instructions

1. Preheat the oven to 325°F (160°C).
2. Season the veal shanks generously with salt and pepper. Dredge each shank in flour, shaking off any excess.
3. In a large 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.
4. In the same pot, add the chopped onion, carrot, celery, and minced garlic. Sauté until the vegetables are softened, about 5 minutes.
5. Stir in the tomato paste and cook for an additional minute until fragrant.
6. Pour in the white wine, scraping the bottom of the pot to release any browned bits. Allow the wine to reduce slightly for about 2 minutes.
7. Add the beef broth, bay leaf, thyme, and additional salt and pepper to taste. Stir to combine.
8. Return the veal shanks to the pot, nestling them into the liquid. Cover the pot with a lid and transfer it to the preheated oven.
9. Braise the veal shanks in the oven for about 2.5 to 3 hours, or until the meat is tender and falling off the bone.
10. Remove the pot from the oven and let the ossobuco rest for a few minutes.
11. While the meat is resting, prepare the gremolata by combining the lemon zest, minced garlic, and chopped parsley in a small bowl.
12. Serve the ossobuco hot, garnished with the gremolata for a burst of flavor.