Ossobuco di San Giuseppe

1.Preheat the oven to 350°F (175°C).

2.Season the veal shanks with salt and pepper. Dredge the shanks in flour, shaking off excess.

3.In a large skillet, heat 2 tablespoons of butter and 1 tablespoon of olive oil over medium-high heat. Brown the veal shanks on all sides, about 5 minutes per side. Transfer the shanks to a plate.

4.In the same skillet, add the remaining butter and olive oil. Add the onion, carrots, celery, and garlic. Sauté until vegetables are tender, about 5 minutes.

5.Pour in the white wine and deglaze the pan, scraping up any browned bits. Bring to a simmer and cook until the wine has reduced by half, about 5 minutes.

6.Add the beef broth, crushed tomatoes, bay leaves, and thyme to the skillet. Season with salt and pepper. Stir well to combine.

7.Return the veal shanks to the skillet, nestling them into the liquid. Cover the skillet with a lid or foil and transfer to the preheated oven.

8.Braise in the oven for about 2 hours, or until the meat is tender and falling off the bone.

9.In a small bowl, combine the ingredients for the gremolata: parsley, lemon zest, and garlic. Mix well and set aside.

10.Once the ossobuco is ready, sprinkle the gremolata over the top before serving. Serve hot with risotto or crusty bread.

11.Enjoy your delicious Ossobuco di San Giuseppe! Buon appetito!