Ossobuco alla Toscana

Method

Pat the veal shanks dry and season generously with salt and pepper, then dust lightly with flour. Heat the olive oil in a large heavy-bottomed casserole over medium-high heat and brown the shanks on all sides for about 8-10 minutes total, then set aside. In the same pan, soften the chopped onion, celery, and carrot with the crushed garlic for 5 minutes, then stir in the tomato puree and cook for 2 minutes. Pour in the white wine to deglaze the pan, scraping up any browned bits, then add the stock, bay leaf, rosemary, and thyme. Return the shanks to the casserole, cover, and braise in a preheated 160°C oven for 2-2.5 hours, turning the meat halfway through, until the meat is tender and falling from the bone. Remove the shanks and strain the cooking liquid, discarding the herbs and vegetables, then return the liquid to the casserole and simmer on the stovetop for 5-10 minutes to reduce slightly. Finish with freshly grated lemon zest, chopped parsley, and a squeeze of lemon juice, then serve immediately with creamed polenta or risotto.