Braised Veal Shanks (Ossobuco in Umido)

Ingredients

To prepare the Ossobuco in Umido, start by cleaning and finely mincing the carrots, celery, and onion. Sauté the minced vegetables along with a sprig of rosemary in a large pan with olive oil for about ten minutes, covering the pan with a lid and keeping the heat at the lowest setting. Meanwhile, score the outer connective tissue of the veal shanks with a sharp knife to prevent curling, then dredge them quickly and thoroughly in a shallow dish containing the flour.
Add the meat to the pot: drizzle in a little more oil and brown the shanks on all sides until nicely golden. Deglaze with the white wine by raising the heat; let the alcohol evaporate completely, then add the tomato pulp and stir well with a wooden spoon. Cover the pot again, leaving the lid slightly ajar to vent steam, lower the heat to gentle, and simmer for about an hour, turning the shanks halfway through and occasionally stirring to prevent them from sticking to the bottom.
If the sauce becomes too dry during cooking, you can add a couple of ladles of hot broth or hot water. When the sauce has reduced slightly and the meat is fork-tender, the dish is ready: serve your Ossobuco in Umido piping hot on a serving platter, topped with the cooking sauce and garnished with a few sprigs of fresh parsley.