Ossobuco in Umido

Ingredients

Veal shanks

4 pieces (about 1.5 inches thick)

Salt

to taste

Black pepper

to taste

All-purpose flour

for dredging

Olive oil

3 tablespoons

Onion

1 large, chopped

Carrot

1 large, chopped

Celery

1 stalk, chopped

Garlic

4 cloves, minced

Tomato paste

2 tablespoons

Dry white wine

1 cup

Beef or veal broth

2 cups

Bay leaf

1

Fresh thyme

2 sprigs (or 1 teaspoon dried)

Gremolata (optional)

for garnish

Fresh parsley

2 tablespoons, chopped (for gremolata)

Lemon zest

1 tablespoon (for gremolata)

Instructions

1. Season the veal shanks generously with salt and black pepper, then dredge them in all-purpose flour, shaking off any excess.
2. In a large, heavy-bottomed pot, heat the olive oil over medium-high heat.
3. Carefully add the veal shanks to the pot and brown them on all sides until golden brown, about 8 minutes total. Remove the shanks from the pot and set them aside.
4. In the same pot, add the chopped onion, carrot, celery, and minced garlic. Sauté until the vegetables are softened and fragrant, about 5 minutes.
5. Stir in the tomato paste and cook for an additional 2 minutes, allowing the flavors to meld.
6. Deglaze the pot by pouring in the white wine, scraping up any browned bits from the bottom with a wooden spoon.
7. Return the browned veal shanks to the pot, then add the beef or veal broth, bay leaf, and thyme. Adjust seasoning with salt and pepper.
8. Bring the mixture to a gentle simmer. Reduce the heat to low, cover the pot, and allow it to simmer for 2.5 to 3 hours, or until the veal is fork-tender and the sauce has thickened.
9. Optional: While the ossobuco is cooking, prepare the gremolata by combining chopped parsley, lemon zest, and minced garlic in a small bowl.
10. Once cooked, serve the ossobuco hot, garnished with the gremolata for a fresh burst of flavor.