Southern Lombard and Venetian ossobuco — with tomato — represents the coastal influence on what is an inland preparation. Hazan addresses both versions, noting that the tomato version is less classical but equally valid.
- **The addition:** Peeled, seeded, chopped fresh tomato (or canned San Marzano, drained) added after the initial white wine reduction. - **The gremolata:** Still applied in the final minutes — the tomato version benefits even more from gremolata's brightness, which cuts through the richer, slightly heavier tomato braise. - **The timing:** The tomato ossobuco requires a slightly shorter cooking time — the tomato's acidity tenderises the veal faster than a pure wine-and-stock braise. [VERIFY] Hazan's timing comparison.
Hazan Italian Second Batch HZ-21–HZ-40