Osso Buco

Ingredients:

• 4 pieces veal shank, about 1 1/2 inches thick
• ½ cup all-purpose flour
• 2 tsp salt
• ½ tsp black pepper
• 4 tbsp olive oil
• 1 onion, diced
• 2 carrots, diced
• 2 stalks celery, diced
• 3 cloves garlic, minced
• 1 cup beef broth
• 1 cup dry white wine
• 1 28-ounce can tomatoes, crushed
• 1 tbsp tomato paste
• 1 tsp dried thyme
• 1 bay leaf
• Gremolata for serving (optional)
• 1 lemon, zested
• 1 clove garlic, minced
• 1 tbsp fresh parsley, chopped

Instructions:

1. In a shallow dish, mix together flour, salt, and pepper.
2. Dredge veal pieces in flour mixture, shaking off excess.
3. In a large Dutch oven or heavy-bottomed pot, heat olive oil over medium-high heat.
4. Once oil is hot, add veal pieces and brown on all sides, about 5 minutes.
5. Remove veal from pot and set aside.
6. In the same pot, add onion, carrots, celery, and garlic. Sauté for 5 minutes or until vegetables are softened.
7. Add beef broth, white wine, tomatoes, tomato paste, thyme, and bay leaf to the pot.