- 1/2 cup olive oil
- 4 (1 1/2-inch-thick) pieces center cut veal osso buco
- Salt and freshly ground black pepper
- 1/2 cup all-purpose flour
- 1 medium onion, minced
- 1 medium leek, white and light green parts only, washed and minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 cup dry white wine
- 4 whole fresh sage leaves
- 2 sprigs fresh rosemary
- 1 dry bay leaf
- 3 tablespoons fresh flat leaf parsley, chopped
- 2 cups peeled and crushed plum tomatoes
- 1 cup veal or chicken stock or low-sodium broth
- 1 teaspoon finely grated lemon zest
- Preheat the oven to 350°F. In a heavy pot over moderately high heat, warm the olive oil.
- Generously season the osso buco with salt and pepper, then dredge completely in the flour.
- Add the onion, leek, carrots, and celery to the oil in the skillet and sauté, stirring frequently, until softened, about 4 minutes. Push the vegetables to the outside of the pan and add the osso buco. Sear each side of the osso buco until deep golden brown, about 8 minutes total.
- Add the wine, sage, rosemary, bay leaf, 2 tablespoons of parsley, tomatoes, and stock, and bring to a boil. Cover the pot with a tight-fitting lid and transfer it to the oven. Braise until the meat is very tender and can be easily pulled apart with a fork, about 2 hours.
- Remove the osso buco from the pot and, if desired, reduce the sauce on the stovetop. Remove and discard the herb stems before serving. Prepare a gremolata by stirring together the lemon zest and the remaining chopped parsley. Serve the osso buco garnished with sauce and the gremolata.