Ossobuco (Braised Veal Shanks)

• 4 pieces Veal shank, bone-in
• 2 tsp Fine sea salt
• 1 tsp Black pepper
• 60 g Plain flour
• 2 tbsp Extra virgin olive oil
• 30 g Unsalted butter
• 1 large Yellow onion
• 1 large Carrot
• 2 pieces Celery
• 3 cloves Garlic
• 250 ml Dry White Wine
• 400 g Canned whole peeled tomatoes
• 500 ml Beef stock
• 1 medium Lemon
• 20 g Fresh parsley

1. Pat the veal shanks dry, then season all over with the fine sea salt and black pepper. Put the plain flour on a plate and lightly coat the shanks, shaking off any excess. Keep the floured shanks on a tray while you prepare the vegetables.
2. Finely dice the yellow onion, carrot and celery. Finely chop 2 garlic cloves and set aside; keep the remaining clove for the gremolata. Finely chop most of the fresh parsley for the gremolata, reserving a small handful for serving if you like.
3. Heat the extra virgin olive oil and unsalted butter in a Dutch oven over medium-high heat until the butter foams. Brown the veal shanks in a single layer, 3 to 4 minutes per side, until well coloured, then transfer to a plate. Lower the heat to medium.
4. Add the onion, carrot and celery to the pot and cook, stirring, for 8 to 10 minutes until softened and lightly golden. Stir in the chopped garlic and cook for 1 minute until fragrant. If the pot looks dry, scrape up the browned bits as the vegetables release moisture.
5. Pour in the dry white wine and bring to a lively simmer, scraping the base of the pot. Simmer for 5 to 7 minutes until reduced by about half and the alcohol smell has cooked off. This concentrates the flavour and keeps the sauce balanced.
6. Add the canned whole peeled tomatoes, crushing them with a wooden spoon, then pour in the beef stock. Bring to a gentle simmer, then nestle the veal shanks back into the liquid so they are mostly submerged. Cover with a lid slightly ajar and keep at a very gentle simmer.
7. Braise for 2 hours, turning the shanks once or twice, until the meat is very tender and nearly falling from the bone. Keep the heat low so the sauce bubbles lazily rather than boiling hard. If the sauce reduces too quickly, add a splash of water from the kettle and continue cooking.
8. While the ossobuco finishes, make the gremolata: finely grate the lemon zest and finely chop the remaining garlic clove and the reserved parsley. Mix them together and set aside at room temperature. Cut the lemon in half and keep it for squeezing at the end.
9. Taste the braising liquid and adjust with a little more fine sea salt and black pepper if needed. Squeeze in a little lemon juice to brighten the sauce, then spoon the sauce and vegetables over the shanks. Finish each portion with a generous pinch of gremolata and serve straight away.

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