Ossobuco italiano con gremolata

Ingredientes

• 4 veal shanks (each about 300-350 g, score the membrane lightly around them so they don't curl)
• Salt and pepper to taste
• 3 tbsp flour
• 4 tbsp olive oil
• 1 large onion, finely chopped
• 2 carrots, diced small
• 2 stalks celery, diced small
• 4 garlic cloves, finely chopped
• 2 tbsp tomato paste
• 150 ml dry white wine
• 400 g canned peeled tomatoes
• 250 ml chicken stock
• 2 sprigs fresh thyme
• 1 bay leaf
• For the gremolata: handful fresh parsley, finely chopped
• For the gremolata: zest of 1 lemon (organic)
• For the gremolata: 1 garlic clove, very finely chopped

Preparación

1. 1

   Pat the veal shanks dry with kitchen paper and season generously with salt and pepper. Then lightly dust them with flour and shake off the excess.Heat the multicooker on the sauté setting (or use a large braising pan over medium-high heat). Add a drizzle of olive oil and brown the shanks 3 to 4 minutes per side until nicely golden. Remove from the pan and set aside.In the same pot, gently soften the onion, carrot, celery and garlic in olive oil for about 5 minutes over medium heat.Add the tomato paste and stir well. Cook for 1 minute so the paste begins to caramelize slightly.Deglaze with the white wine and let it reduce for 2 minutes. Then add the canned peeled tomatoes and the chicken stock. Stir everything together.Return the browned shanks to the pot. Add the sprigs of thyme and the bay leaf. Make sure the meat is mostly submerged in the sauce.Switch to the stewing or slow-cook setting. Let the whole thing simmer for at least 2.5 hours on low, or 1.5 hours on a higher steam setting. The meat is done when it is tender and nearly falling off the bone. In a regular braising pan, stew covered for 2 hours in the oven at 160°C on low heat.Meanwhile make the gremolata: mix the finely chopped parsley with the lemon zest and the very finely chopped garlic in a small bowl. Set aside.Remove the thyme and bay leaf. Taste the sauce and season with salt and pepper. Serve the ossobuco on a plate with risotto alla Milanese or polenta, spoon the sauce over and scatter plenty of gremolata over each serving.