Ossobuco Alla Veneta

Ingredients

• Gremolata - For garnish
• Salt and pepper - To taste
• Thyme - 1 teaspoon
• Bay leaf - 1
• 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 - 4 tablespoons
• All - purpose flour - 1/2 cup
• Veal shanks - 4 pieces, about 1.5 inches thick

Instructions

1. Preheat the oven to 325°F.
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 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 scrape the bottom of the pot to release any browned bits.
8. Add the beef broth, bay leaf, thyme, salt, and pepper. Stir to combine.
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 veal shanks for about 2.5 to 3 hours, or until the meat is tender and falling off the bone.
12. Remove the pot from the oven and let it rest for a few minutes.
13. Serve the ossobuco hot, garnished with gremolata (a mixture of lemon zest, garlic, and parsley).