Veal Ossobuco Recipe

Veal Ossobuco Preparation

1. 1

   Sear the Veal

   In a large, heavy pot, heat olive oil over medium-high heat. Season the veal shanks with salt and black pepper. Sear the veal shanks on all sides until browned, about 5 minutes each side. Remove the shanks and set aside.

2. 2

   Sauté Vegetables

   In the same pot, add the chopped onion, carrot, and celery. Sauté until softened, about 5-7 minutes. Add minced garlic and sauté for an additional 1-2 minutes.

3. 3

   Add Tomato Paste and Wine

   Stir in the tomato paste and cook for 1-2 minutes. Pour in the white wine and scrape the bottom of the pot to deglaze. Let it simmer for about 5 minutes until slightly reduced.

4. 4

   Add Stock and Seasonings

   Return the veal shanks to the pot. Add beef stock, bay leaves, and thyme. Bring to a simmer, then cover and reduce heat to low. Cook for 2 hours or until the veal is tender.

5. 5

   Finish and Serve

   Remove the veal from the pot and let it rest. If desired, reduce the sauce further to thicken. Serve the ossobuco with Risotto Milanese, broccoli rabe, and a sprinkle of orange gremolata.