Brisket Osso Buco (Meat)
1 3-lb brisket
1/4 cup all-purpose flour
1/4 cup olive oil
2 onions sliced
2 carrots sliced
1 celery stalk sliced
1 bay leaf
1/2 cup white wine
1 28 oz can whole peeled or diced tomatoes
2 tablespoons tomato paste or 1/2 cup sauce
4 cloves garlic, crushed
2 tablespoons finely chopped parsley
1 tablespoon lemon zest
Salt and fresh ground black pepper
Preheat oven to 375°F. Heat olive oil in a large frying pan or Dutch oven over medium/high heat. Sprinkle flour on both sides of meat, shaking off excess, and brown both side until crispy parts appear. Remove to a plate. Add onions, carrots, celery, and bay leaf to pan and cook on medium heat, scraping any pieces of meat on the bottom of the pan, until onions are clear (about 5 minutes). Add white wine and cook until wine boils off. Add canned tomatoes, tomato paste or sauce and 1 cup of water to the pan. Bring to a boil. If you used a Dutch oven, return meat to the pan. If you used a frying pan, transfer vegetables and sauce to a baking pan and place meat on top. Add salt and a generous amount of freshly ground pepper. Cover tightly and bake in the oven for 1 1/2 hours.
Meanwhile, prepare the gremolata by combining the parsley, lemon zest and garlic in a small bowl. Set aside.
Remove pan from oven, place meat on a cutting board and slice against the grain into thin slices. Return the slices to the pot and add water if the pan seems dry. Cover and return to the oven. Bake another 1 1/4 hours. Remove from oven. Sprinkle gremolata over the meat and bake another 15 minutes.