Osso Buco

For the osso buco, peel onions and garlic clove. Cut onion into fine cubes and finely chop garlic. Rinse meat, pat dry, repeatedly cut outer edge and season with salt and pepper. Sprinkle meat with flour.

Heat oil in a roasting pan, brown meat on all sides and remove from the pan. Add onions and garlic to the roasting pan, saute until soft, add tomato paste, sauté briefly, deglaze the roasting pan with about 100 ml (approximately 3 1/2 ounces) wine and bring to a boil. Again add 100 ml (approximately 3 1/2 ounces) wine to the roasting pan and again boil down, repeat this procedure a third time, then add the pieces of meat to the roasting pan again. Add remaining wine with broth, cover and simmer over low heat for about 70 minutes. Add broth if needed. 

In the meantime, rinse carrot, celery root and leek, trim as needed or peel and cut into small cubes. Rinse sage and thyme and shake dry. Tie sage, thyme and bay leaf together with kitchen twine. Add prepared vegetables, herb bouquet and crushed tomatoes to the roasting pan, cover and simmer for another 30-40 minutes.

For the gremolata, rinse parsley, pluck leaves from stems and chop finely. Peel garlic, finely chop and mix garlic with lemon zest and parsley in a bowl.