Veal Ossobuco with Gremolata

How to Make It

Season the veal shanks with salt and pepper, then brush both sides lightly with Dijon mustard.

Heat the peanut oil in a Dutch oven or heavy casserole. Sear the veal shanks and marrow bones over high heat until well browned on both sides. Remove from the pan and set aside.

Add a little more oil if necessary, then add the onion, garlic, carrots, celeriac and tomatoes. Roast the vegetables well until they begin to develop a deep, rich colour.

Add the tomato paste and continue roasting until it becomes dark and caramelised, taking care not to let it burn.

Deglaze with a little red wine and allow the liquid to reduce. Repeat this process several times, gradually adding the remaining wine until the vegetables have developed a beautiful dark-brown colour.

Dust with the flour and mix everything thoroughly. Add the thyme and bay leaf, then pour in the veal stock.

Return the veal shanks and marrow bones to the casserole and bring everything to the boil.

Cover and braise in the lower half of an oven preheated to 180°C for approximately 1½ hours, or until the meat is beautifully tender.

Before serving, remove the thyme and bay leaf and adjust the seasoning with salt and pepper if necessary.

Gremolata

Finely chop the parsley, lemon zest and garlic. Mix everything together with a little sea salt.

Spoon the fresh gremolata over the hot veal shanks just before serving.

Ready to serve — enjoy.