Ossobuco in Gremolata

Ingredients

Veal shanks

4 pieces

Salt and pepper

to taste

All-purpose flour

for dredging

Olive oil

2 tablespoons

Onion, chopped

1 large

Carrot, chopped

1 large

Celery stalks, chopped

2

Garlic, minced

3 cloves

Tomato paste

2 tablespoons

Dry white wine

1 cup

Beef broth

2 cups

Bay leaf

1

Thyme sprigs

2

For the Gremolata

Fresh parsley, chopped

1/4 cup

Garlic, minced

2 cloves

Lemon, zested

1

Instructions

1. Preheat the oven to 325°F (165°C).
2. Season the veal shanks generously with salt and pepper, then dredge them in flour, shaking off the excess.
3. Heat the olive oil in a large Dutch oven over medium-high heat. Add the veal shanks and brown them on all sides, about 5 minutes per side. Remove the shanks and set them aside.
4. In the same pot, add the onion, carrot, celery, and garlic. Cook until the vegetables have softened, about 5 minutes.
5. Stir in the tomato paste and let it cook for another minute.
6. Pour in the white wine, being sure to scrape the bottom of the pot to deglaze and release any browned bits stuck to the bottom.
7. Add the beef broth, bay leaf, and thyme. Bring the mixture to a simmer.
8. Return the veal shanks to the pot, cover it with a lid, and transfer it to the oven. Let it braise for about 2.5 to 3 hours, until the meat is tender and easily falls off the bone.
9. While the veal is cooking, prepare the gremolata: In a small bowl, combine the parsley, garlic, and lemon zest. Set it aside until ready to serve.
10. Once the veal is cooked, remove the shanks from the pot and keep them warm. Skim off any excess fat from the sauce and adjust the seasoning if needed.
11. To serve, place a veal shank on each plate and spoon over some of the sauce. Top each serving with a sprinkle of the gremolata.