Ossobuco Alla Toscana

Ingredients

• Gremolata (optional) - Chopped parsley, lemon zest, and garlic
• Salt and pepper - To taste
• Bay leaf - 1
• Thyme - 1 sprig
• Rosemary - 1 sprig
• Beef broth - 2 cups
• Dry white wine - 1 cup
• Tomato paste - 2 tablespoons
• Garlic - 3 cloves, minced
• Celery - 1 stalk, finely chopped
• Carrot - 1 large, finely chopped
• Onion - 1 large, finely chopped
• Olive oil - 3 tablespoons
• All - purpose flour - 1/4 cup
• Veal shanks - 4 pieces, about 1.5 lbs

Instructions

1. Preheat the oven to 325°F (160°C).
2. Season the veal shanks with salt and pepper, then dredge them in flour, shaking off any excess.
3. Heat the olive oil in a large oven-safe pot or Dutch oven 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.
7. Pour in the white wine and deglaze the pot, scraping up any browned bits from the bottom.
8. Add the beef broth, rosemary, thyme, bay leaf, 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. Optional: Prepare the gremolata by combining chopped parsley, lemon zest, and minced garlic.
13. Serve the ossobuco hot, garnished with the gremolata if desired. It pairs well with risotto or polenta.