Ossobuco Con Gremolata

Ingredients

• Gremolata - For serving
• 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 - 3 tablespoons
• All - purpose flour - 1/4 cup
• Veal shanks - 4 pieces, about 1.5 lbs

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 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 from the pot 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 an additional 2 minutes.
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 2.5 to 3 hours, or until the meat is tender and easily pulls apart with a fork.
12. Remove the pot from the oven and let it rest for a few minutes.
13. Serve the ossobuco hot, topped with gremolata, and accompanied by risotto or mashed potatoes.