Osso Buco

 Ingredients:

4 veal shanks, about 1 1/2 inches thick

Salt and pepper

All-purpose flour for dredging

4 tablespoons unsalted butter

2 tablespoons olive oil

1 onion, chopped

1 carrot, chopped

1 celery stalk, chopped

4 garlic cloves, minced

1 can (14 ounces) crushed tomatoes

1 cup beef or chicken broth

1 cup dry white wine

2 bay leaves

1 tablespoon chopped fresh thyme

Gremolata for garnish (optional)

For the gremolata:

• 1/4 cup chopped fresh parsley
• 2 garlic cloves, minced
• 1 tablespoon grated lemon zest

• Instructions:

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 or ovenproof pot, heat the butter and olive oil over medium-high heat. Brown the veal shanks on both sides, about 5 minutes per side. Transfer the shanks to a plate.

4. Add the onion, carrot, celery, and garlic to the pot and cook until the vegetables are softened, about 5 minutes.

5. Add the crushed tomatoes, broth, wine, bay leaves, and thyme to the pot. Bring to a simmer.

6. Return the veal shanks to the pot, spooning some of the sauce over them. Cover the pot with a lid and transfer to the oven.

7. Bake for 2 to 2 1/2 hours, or until the meat is tender and falling off the bone.

8. While the osso buco is baking, make the gremolata (if using). In a small bowl, combine the chopped parsley, minced garlic, and grated lemon zest.

9. Serve the osso buco hot, garnished with the gremolata (if using).Enjoy!