Osso Buco
Servings:
4
Prep Time:
20 minutes
Cook Time:
150 minutes
Difficulty:
Medium
Ingredients
- 4 pieces (1.5 inches thick) Veal shank (cross-cut)
- 100 g Flour
- 2 medium Onion
- 2 medium Carrot
- 2 stalks Celery
- 3 cloves Garlic
- 3 tbsp Tomato paste
- 250 ml White wine
- 500 ml Beef stock
- 4 tbsp Olive oil
- 2 sprigs Fresh rosemary
- 1 whole Bay leaf
- 1 to taste Salt and pepper
Instructions
- Preheat oven to 325°F (160°C).
- Season veal shanks with salt and pepper, coat lightly with flour.
- Heat olive oil in a large Dutch oven and brown veal on all sides (3-4 minutes per side). Remove and set aside.
- Sauté diced onion, carrot, celery, and garlic until softened (5 minutes).
- Stir in tomato paste and cook for 1 minute.
- Deglaze with white wine, scraping up browned bits.
- Return veal to pot, add stock, rosemary, and bay leaf.
- Cover and braise in oven for 2-2.5 hours until veal is very tender.
- Remove veal and reduce sauce on stovetop until thickened (10 minutes).
- Serve veal with sauce and risotto or polenta.