Osso Buco

Ingredients

• 4veal shanks — cross-cut
• 400 gripe tomatoes — crushed
• 1onion — finely diced
• 2 stalkscelery — diced
• 120 mldry white wine
• 600 mlbeef broth
• 4 tbspextra virgin olive oil
• 2 tbspgremolata
• to tastefine sea salt and black pepper

Method

1. Season the veal shanks generously with fine sea salt and black pepper. Lightly dredge each shank in flour, shaking off any excess. In a heavy casserole or Dutch oven, heat 4 tablespoons of extra virgin olive oil over medium-high heat. Add the shanks and brown them deeply on all sides, about 3-4 minutes per side, until they develop a rich, golden crust. Remove the shanks and set them aside.
2. In the same pot, reduce the heat to medium and add the soffritto: 1 finely chopped onion and 2 stalks of celery, diced. Stir occasionally, allowing the vegetables to soften and release their aromas, about 5-7 minutes. Pour in 120 ml of dry white wine, scraping up any browned bits from the bottom of the pot to enrich the flavor. Add 400 g of ripe tomatoes, peeled and chopped, stirring to combine.
3. Nestle the browned veal shanks back into the pot, arranging them in a single layer. Pour in 600 ml of beef broth, ensuring the liquid comes up about halfway on the shanks. Bring the mixture to a gentle simmer, then cover the pot with a tight-fitting lid.
4. Braise the osso buco on a low simmer for approximately 1.5 to 2 hours. Check occasionally to ensure the liquid is gently bubbling and adjust the heat as necessary. The dish is ready when the meat is fork-tender and the marrow in the center of the bones is soft and spreadable.
5. Before serving, sprinkle 2 tablespoons of gremolata evenly over the osso buco. The gremolata, made from lemon zest, minced garlic, and finely chopped parsley, will add a fresh, vibrant finish. Serve the osso buco hot, alongside risotto or polenta to soak up the rich sauce.