Classic Italian Osso Buco with Leek, Potatoes, and Tomato Sauce

Prepare the aromatic base by finely dicing ¹/₄ head Onions and 50 gr Carrots, slicing 50 gr Leek into half-moons, and mincing 1 ¹/₂ cloves Garlic into a prep bowl.

Pat dry 300 gr Veal Shanks, season both sides thoroughly with ¹/₄ tsp Table salt and ¹/₄ tsp Black Pepper - Powder, then dredge evenly in 15 gr Flour, shaking off any excess.

Heat 1 ¹/₄ tbsp Olive oil extra virgin in a heavy-bottomed Dutch oven over medium-high heat at 190°C (375°F) and sear the floured shanks for 3 to 4 minutes per side until deeply browned, then transfer to a plate.

Reduce the heat to medium, add the prepped vegetables and 15 gr Tomato paste to the remaining oil, and sauté for 5 minutes while stirring frequently until soft and aromatic.

Pour in 10 ml White wine to deglaze the pot, scraping up all browned bits from the bottom, and simmer for 2 to 3 minutes until reduced by half.

Stir in 100 gr Canned Diced Tomatoes, 125 gr Beef Broth Cube, 1 leaf Bay Leaves, 1.5 gr Fresh Thyme, the remaining ¹/₄ tsp Table salt, and the remaining ¹/₄ tsp Black Pepper - Powder, then return the seared meat to the sauce, cover with a tight lid, and simmer gently on low heat at 95°C (200°F) for 1 hour and 45 minutes.

Peel and cut 150 gr Potatoes into large bite-sized chunks, nestle them directly into the simmering sauce around the shanks, cover again, and cook for 35 to 40 minutes until the potatoes are tender and the meat is falling off the bone.

Remove the pot from the heat, discard the bay leaves and thyme sprigs, ladle the braised shanks and potatoes into shallow serving bowls, pour over the thick tomato sauce, and garnish with 5 gr Parsley.