Classic Ossobuco with Gremolata

1.Preheat your oven to 325°F (160°C).

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

3.In a large Dutch oven, heat the olive oil and butter over medium-high heat. Once hot, add the veal shanks and brown them on all sides, about 3-4 minutes per side. Remove the shanks and set aside.

4.In the same pot, add the chopped onion, carrots, celery, and minced garlic. Sauté until the vegetables are softened, about 5-7 minutes.

5.Pour in the white wine, scraping the bottom of the pot to deglaze. Let it simmer for about 2-3 minutes until slightly reduced.

6.Add the diced tomatoes, beef broth, thyme, bay leaf, and return the veal shanks to the pot. Bring to a gentle simmer.

7.Cover the pot and transfer it to the preheated oven. Braise for about 2 to 2.5 hours, or until the meat is tender and falling off the bone.

8.While the ossobuco is cooking, prepare the gremolata by mixing the parsley, lemon zest, and minced garlic in a small bowl. Set aside.

9.Once the ossobuco is done, remove it from the oven and let it rest for a few minutes. Discard the bay leaf.

10.Serve the ossobuco hot, topped with a generous spoonful of gremolata.