Christmas Ossobuco

1.Preheat the oven to 350°F (175°C).

2.Season the veal shanks with salt and pepper, then dredge them in flour, shaking off any excess.

3.In a large Dutch oven, heat olive oil over medium-high heat. Brown the veal shanks on all sides, about 5 minutes per side. Remove and set aside.

4.In the same pot, add more olive oil if needed. Sauté the onion, carrots, celery, and garlic until softened, about 5 minutes.

5.Add the white wine and deglaze the pot, scraping up any browned bits from the bottom.

6.Stir in the diced tomatoes, beef broth, tomato paste, bay leaf, thyme, rosemary, and oregano. Season with salt and pepper.

7.Return the veal shanks to the pot. Cover and place in the preheated oven. Cook for 2 hours, or until the meat is tender and falling off the bone.

8.In a small bowl, combine the chopped parsley, minced garlic, and lemon zest to make the gremolata.

9.Serve the ossobuco hot, garnished with the gremolata. Enjoy this festive and delicious Christmas dish!