Preparation

• Dice the carrot, celery, garlic, and onions into small pieces. Set aside.
• Season the ossobuco pieces evenly with salt and lightly flour them.
• In a pot with half of the hot butter, brown the ossobuco on both sides until golden, for about 4-5 minutes per side.
• Transfer the browned pieces to an oven-safe tray and set them aside.
• In the same pot, add the remaining butter and a little olive oil, and on low heat, sauté the diced carrot for 1 minute until it begins to soften.
• After one minute, add the chopped onion, garlic, and celery, along with the bay leaves, and continue sautéing over moderate heat for 10 minutes, stirring occasionally until well softened.
• Add the white wine to deglaze, stirring constantly for about 2 minutes to evaporate the alcohol.
• Next, incorporate the tomato sofrito and cook for 10 minutes to blend the flavors well.
• Then, add water or meat broth to cover the contents and let cook for another 5 minutes to integrate all the flavors.
• Transfer this broth to the tray with the ossobuco pieces and pour it over them so they are well covered.
• Cook the ossobuco in the oven at 200 ºC for 2 hours, covered with aluminum foil to retain moisture.
• Meanwhile, let's prepare the gremolata sauce:
• Finely chop all the ingredients for the gremolata and mix them in a bowl.
• Let the gremolata rest for 30 minutes for the flavors to meld.
• When removing the ossobuco from the oven, pour the gremolata sauce over it just before serving to add freshness and aroma.