Osso Buco with Polenta and Gremolata

This fork tender Osso Buco became one of my favourite dish lately. It's easy to make.
Just few hours in oven and you're done.

Ingredients:
Osso Buco 2 pieces
large onion 1
carrots 2
celery 2
canned tomatoes 400ml
garlic cloves 4-5
dry red wine 150 - 200ml
tomato paste 2tbsp
beef bone broth 400ml
salt, peper to taste
bay leaves 2
thyme
parsley
flour to coat the meat
olive oil 50ml

For Gremolata:
chopped parsley
garlic clove(minced)
zest from one lemon
extra virgin olive oil
lemon juice
salt, peper to taste

Preparation:
Pat the veal dry, making sure it's at room temperature. Season well with salt and pepper. Coat the veal in flour and shake off excess.
Heat the olive oil in a Dutch oven over medium-high heat. Cook the veal until browned all over, 3 minutes each side. Remove from the pot and set aside to rest.
Add the extra virgin olive oil without cleaning the pot. Add the onions, carrot and celery and cook on medium - high heat, 5 minutes, scraping up the remaining pieces of meat. Cook and stir until vegetables soften, then add garlic cloves and tomato paste. Cook for 2 more minutes. Add 150-200ml dry red wine and let it cook for 2 minutes. Add canned tomatoes and beef bone broth.
Place the veal back in the pot, ensuring the veal is fully immersed in the liquid. Add parsley, thyme, bay leaves. Bring to a boil then cover and simmer for 3 hours, until the veal is soft and you can break it with a fork.
Meanwhile make Gremolata. Finely chopp parsley add lemon zest and lemon juice, one minced garlic clove, extra virgin olive oil. Add salt and pepper to taste.
Serve Osso Buco over polenta and top it with Gremolata.

Bon Appetite!

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