Veal Ossobuco

• 4 veal shanks (ossibuchi)
• 2 carrots, chopped
• 2 celery stalks, chopped
• 1 onion, chopped
• ¾ cup dry white wine (200 ml)
• 1 ⅔ cups canned whole peeled tomatoes (10.5 oz) + ⅓ cup tomato purée (3.5 oz)
  (300g peeled tomatoes + 100g purée)
• 2–3 sprigs fresh parsley, chopped
• Extra virgin olive oil
• Salt and pepper, to taste
• Beef broth, as needed

Heat a generous amount of extra virgin olive oil in a large pot or Dutch oven over medium heat. Once hot, add the veal shanks, which should be slit along the membrane and lightly floured. Sear them on both sides until evenly golden. Remove the shanks from the pot and set aside.

In the same pot, add the chopped carrots, celery, and onion. Sauté over medium-low heat for about 5–7 minutes, until the vegetables are soft and slightly golden.

Return the veal shanks to the pot. Pour in the white wine and raise the heat to allow the alcohol to evaporate. Deglaze the bottom of the pot to lift all the flavorful bits.

Once the wine has reduced, add the tomatoes and stir. Pour in some beef broth to partially cover the meat. Season with salt and pepper.

Cover and simmer on low heat for about 1.5 to 2 hours, or until the meat is tender and easily pulls away from the bone. Check occasionally and add broth as needed.

Once done, plate and sprinkle with freshly chopped parsley.