Ossobuco Con Gremolata

Ingredients

Veal shanks

4 pieces (about 1.5-2 inches thick)

Olive oil

2 tablespoons

Salt

to taste

Black pepper

to taste

All-purpose flour

for dredging

Onion

1 medium, chopped

Carrot

1 medium, 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

Fresh thyme

1 teaspoon, or 2 sprigs

Gremolata

to serve

Fresh parsley

1/4 cup, finely chopped

Lemon zest

1 tablespoon

Garlic

1 clove, minced

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. 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 2 minutes, allowing it to caramelize slightly.
6. Pour in the white wine and scrape the bottom of the pot to release any browned bits, cooking for 2-3 minutes until slightly reduced.
7. Add the beef broth, bay leaf, thyme, and season with salt and pepper. Stir to combine.
8. Return the veal shanks to the pot, nestling them into the liquid. Ensure they are mostly submerged.
9. Cover the pot with a lid and transfer it to the preheated oven. Braise the veal shanks for 2.5 to 3 hours, or until the meat is fork-tender.
10. While the ossobuco is cooking, prepare the gremolata by mixing the chopped parsley, lemon zest, and minced garlic in a small bowl.
11. Once the ossobuco is done, remove it from the oven and let it rest for a few minutes before serving.
12. Serve the ossobuco hot, topped with a generous sprinkle of gremolata, and accompanied by risotto or mashed potatoes for a complete meal.