Ossobuco in 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 - 1/2 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 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. Bring to a simmer.
9. Return the veal shanks to the pot, cover with a lid, and transfer to the preheated oven.
10. Braise for about 2.5 to 3 hours, or until the meat is tender and easily falls off the bone.
11. Remove the veal shanks from the pot and keep warm.
12. Skim off any excess fat from the sauce and adjust the seasoning if needed.
13. Serve the osso buco with the sauce, topped with a sprinkle of gremolata.
14. Gremolata: In a small bowl, combine 1/4 cup chopped fresh parsley, 2 cloves minced garlic, and the zest of 1 lemon. Mix well.