Ossobuco with Gremolata Sauce

Peel the onions and the garlic clove. Cut the onion into fine cubes, finely chop the garlic.

Rinse the meat, pat dry and remove the tendons. Season the meat with salt and pepper, and dust with flour.

Heat the oil in a large saucepan, brown the meat all around and remove. Add the onions and garlic to the pan and sauté until translucent. Stir in the tomato paste, sauté briefly, and deglaze the pan with 100 ml (approximately 3 1/2 ounces) of wine and boil until the wine has been absorbed. Add more of the wine and boil again, repeat this process three times, then return the meat to the pan. Add the remaining wine with the same amount of broth, cover and simmer 1 1/2 hours, adding more broth as necessary. 

In the meantime, rinse and peel the vegetables and cut into small cubes.

Rinse the herbs, shake dry, and tie the thyme and sage together in a bundle. Add to the pan and simmer until the meat is tender, 30-40 minutes.

For the gremolata: Meanwhile, pluck the parsley leaves and chop finely. Rinse the celery, peel the garlic and chop everything finely. Transfer to a bowl along with the lemon zest and parsley. Cut the butter into small pieces, fold into the celery-garlic mixture and knead to combine.

Place the butter on a sheet of parchment of plastic wrap and roll into a log. Refrigerate.