Ossobuco

Method

1. 1

   Season the veal shanks with salt, pepper, and flour. Shake off any excess flour.

2. 2

   Heat 2 tablespoons of olive oil in a large Dutch oven or braising pan and sear the shanks on both sides until golden brown. Remove from the pan and set aside.

3. 3

   Add the remaining olive oil to the pan and sauté the onion, carrots, celery, and garlic over medium-high heat until softened.

4. 4

   Deglaze the pan with the white wine and allow it to reduce for 2-3 minutes.

5. 5

   Add the tomatoes, stock, bay leaves, and thyme. Stir well and season with salt and pepper.

6. 6

   Place the shanks back into the pan, ensuring they are mostly submerged. Simmer gently for 2 to 3 hours with the lid slightly ajar. Turn the shanks halfway through the cooking time. Alternatively, cook in an oven at 100°C, ensuring the braising temperature remains around 85°C.

7. 7

   To make the gremolata, scrub the lemon clean and dry it. Use a vegetable peeler to peel about half of the lemon and finely mince the zest. Just before serving, mix the parsley, minced lemon zest, and minced garlic together.

8. 8

   Serve the ossobuco with a generous spoonful of sauce and garnish with the gremolata.