- Preheat Oven:
- Preheat the oven to 350°F (175°C).
- Season and Dredge Beef:
- Season the beef shanks with salt and pepper, then dredge in flour, shaking off excess.
- Brown the Beef:
- In a large, oven-safe pot, heat olive oil over medium-high heat. Brown the beef shanks on all sides. Remove and set aside.
- Sauté Vegetables:
- In the same pot, add chopped onion, carrots, celery, and garlic. Sauté until the vegetables are softened.
- Deglaze with Wine:
- Pour in the white wine, scraping the bottom of the pot to release any browned bits.
- Add Tomatoes and Broth:
- Stir in crushed tomatoes, beef broth, bay leaf, and dried thyme. Bring to a simmer.
- Return Beef to Pot:
- Return the browned beef shanks to the pot, submerging them in the liquid.
- Braise in the Oven:
- Cover the pot and transfer it to the preheated oven. Braise for about 2 to 2.5 hours or until the meat is tender and falling off the bone.
- Gremolata (Optional):
- Prepare a gremolata by combining chopped parsley, minced garlic, and lemon zest.
- Serve:
- Serve the Osso Buco over a bed of risotto, polenta, or mashed potatoes. Garnish with gremolata if desired.
Enjoy your hearty Osso Buco, inspired by the flavors of Lombardy!