Step 1

Sprinkle the veal shanks with salt and press it into it so it sticks. Put the flour on a plate and dust all sides of the veal shanks in flour, shaking off any excess.

Step 2

Heat 1-2 tbsp of olive oil in a large skillet or Dutch oven. Once hot, brown the veal on both sides. Remove and set aside on a plate.

Step 3

To stop the ossobuco from falling apart while it cooks you can tie each piece with kitchen string. This is only necessary for presentation purposes and doesn’t affect the flavour.

Step 4

Heat more olive oil in the same pan you browned the veal if necessary then add the finely chopped carrot, celery and onion. Saute the vegetables on a medium heat until softened but not browned. Add the garlic and saute for 1 more minute.

Step 5

Next, add the white wine and reduce the liquid by half. Add the chicken stock and tomato paste and stir to combine.

Step 6

Add the herbs and place the veal back into the pan with the sauce. Cover with a lid and simmer gently for 2 hours.

Step 7

After 2 hours, remove the lid and simmer uncovered for 30 minutes until the sauce has reduced and thickened slightly.

Step 8

Serve topped with gremolata.