Ossobuco alla piemontese

Method

Pat the veal shanks dry and season with salt and pepper, then dredge in flour, shaking off excess. Heat olive oil and butter in a large heavy-bottomed casserole over medium-high heat until foaming, then brown the shanks on both sides until golden, approximately 3-4 minutes per side, and set aside. In the same pan, sauté the soffritto of onion, celery and carrot until softened, about 5 minutes, then deglaze with white wine, scraping the base to lift the fond. Return the shanks to the casserole standing upright, add stock, tomato puree, oregano and bay leaf, bring to a gentle simmer, cover and braise in a preheated 160C oven for 1.5 to 2 hours until the meat is very tender and pulls easily from the bone. Finish with fresh parsley and lemon zest, adjust seasoning and serve the shanks with their rich braising liquid spooned over the top.