Ossobuco in Umido

Ingredients

• Gremolata (optional) - Chopped parsley, lemon zest, and garlic
• Salt and pepper - To taste
• Thyme - 1 teaspoon
• Bay leaf - 1
• Beef or veal 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. Season the veal shanks with salt and pepper, then dredge them in flour, shaking off any excess.
2. Heat the olive oil in a large, heavy-bottomed pot over medium-high heat.
3. Brown the veal shanks on all sides until golden brown. Remove from the pot and set aside.
4. In the same pot, add the chopped onion, carrot, celery, and minced garlic. Cook until the vegetables are softened, about 5 minutes.
5. Add the tomato paste and cook for another 2 minutes, stirring constantly.
6. Pour in the white wine and deglaze the pot, scraping up any browned bits from the bottom.
7. Return the veal shanks to the pot and add the beef or veal broth, bay leaf, and thyme. Season with salt and pepper to taste.
8. Bring the mixture to a simmer, then reduce the heat to low. Cover the pot and let it simmer gently for about 2.5 to 3 hours, or until the veal is tender and the sauce has thickened.
9. Optional: Prepare the gremolata by combining chopped parsley, lemon zest, and minced garlic.
10. Serve the ossobuco in umido hot, garnished with the gremolata if desired. It pairs well with risotto or polenta.