- In a bowl, place the ossobuco along with the thyme, bay leaf, celery, leek, garlic, onion, and wine.
- Mix everything by hand, cover with plastic wrap, and refrigerate for at least 8 hours.
- After this period, remove the ossobuco from the marinade and set aside the liquid.
- Preheat the oven to 180°C (350°F).
- Heat a skillet with olive oil and sear the ossobuco until golden brown. Once browned, remove from the skillet and transfer to a baking dish.
- Pour the reserved marinade over the ossobuco, cover with aluminum foil, and place in the preheated oven.
- Bake for approximately 1.5 hours. Be careful not to let the pan dry out; if necessary, add hot water to the baking dish during the process to help cook the meat.
- Remove the meat, strain the marinade, and serve the strained sauce over the meat.
- Adjust salt and black pepper if necessary.
- Serve with risotto, roasted potatoes, or vegetables.
