Ossobuco

Ingredients14

• veal shanks, cross-cut4
• all-purpose flour40 g
• unsalted butter30 g
• olive oil2 tbsp
• yellow onion1
• carrot1
• celery stalk1
• dry white wine200 ml
• canned tomatoes200 g
• beef broth400 ml
• bay leaf1
• flat-leaf parsley15 g
• lemon1
• garlic clove1

Method

1. Tie each veal shank with kitchen twine so the meat stays on the bone, then season with salt and pepper and dredge lightly in flour.
2. Heat the butter and olive oil in a heavy pot and brown the shanks on all sides. Remove and set aside.
3. Finely chop the onion, carrot, and celery. Cook them in the same pot until soft.
4. Return the shanks to the pot, pour in the white wine, and let it reduce by half.
5. Add the tomatoes, bay leaf, and enough broth to come about halfway up the meat. Cover and simmer gently for about 2 hours, until the meat is very tender.
6. Finely chop the parsley and garlic and mix with the grated lemon zest to make a gremolata.
7. Discard the bay leaf, adjust the seasoning, and serve the ossobuco with its sauce, topped with the gremolata.