Italian Ossobuco (Cazuela de Osobuco) - Slow Braised with Sourdough Crust

Method

1. Prepare sourdough crust: In a bowl, mix sourdough starter, flour, salt, and pepper until a stiff dough forms. Let rest at room temperature for 30 minutes
2. Heat oil in a large pot, brown veal shanks on all sides
3. Remove and set aside
4. Sauté onion, carrots, celery, and garlic until softened
5. Return veal to pot, add wine, broth, and herbs
6. Cover and simmer for 1.5-2 hours
7. In a separate pan, cook sourdough crust until golden brown and crispy
8. Serve veal with gremolata and crispy sourdough on the side
9. For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.