Delicious and just like Nonni used to make, this Italian favorite will sure to warm the hearts (and tastebuds) of anyone who eats it!
Ingredients
1/2 Cup Olive Oil
4 (1 1/2 Inch Thick) Pieces Center Cut Veal Ossobuco
Salt & Freshly Ground Black Pepper
1 Medium Onion, Minced
1 Medium Leek, White & Light Green Parts Only, Washed & Minced
2 Carrots, Diced
2 Celery Stalks, Diced
1 Cup Dry White Wine
4 Whole Fresh Sage Leaves
2 Sprigs Fresh Rosemary
1 Dry Bay Leaf
3 Tbsp. Fresh Flat Leaf Parsley, Chopped
2 Cups Peeled & Crushed Plum Tomatoes
1 Cup Veal or Chicken Stock
1 Tsp. Finely Grated Lemon Zest
Step 1
Preheat the oven to 350°F. In a heavy pot over moderately high heat, warm the olive oil.
Step 2
Generously season the ossobuco with salt and pepper, then dredge completely in the flour.
Step 3
Add the onion, leek, carrots, and celery to the oil in the skillet and sauté, stirring frequently, until softened, about 4 minutes. Push the vegetables to the outside of the pan and add the ossobuco. Sear each side of the ossobuco until deep golden brown, about 8 minutes total.
Step 4
Add the wine, sage, rosemary, bay leaf, 2 tablespoons of parsley, tomatoes, and stock, and bring to a boil. Cover the pot with a tight-fitting lid and transfer it to the oven. Braise until the meat is very tender and can be easily pulled apart with a fork, about 2 hours.
Step 5
Remove the ossobuco from the pot and, if desired, reduce the sauce on the stovetop. Remove and discard the herb stems before serving. Prepare a gremolata by stirring together the lemon zest and the remaining chopped parsley. Serve the ossobuco garnished with sauce and the gremolata.