Braised Veal Ossobuco Recipe

Cooking Instructions

1. 1

   Searing the Veal

   Heat olive oil in a large, heavy pot over medium-high heat. Season the veal shanks with salt and pepper, then add them to the pot. Sear until browned on all sides, about 10 minutes. Remove the shanks and set aside.

2. 2

   Sautéing the Vegetables

   In the same pot, add the chopped carrot, celery, onion, and garlic. Sauté until the vegetables are softened, about 5-7 minutes.

3. 3

   Deglazing

   Pour in the white wine and use a wooden spoon to scrape up any browned bits from the bottom of the pot. Let it simmer for about 3 minutes.

4. 4

   Adding Liquid

   Stir in the beef broth, crushed tomatoes, bay leaves, and return the veal shanks to the pot. Bring to a boil, then reduce heat to low.

5. 5

   Braiding

   Cover the pot and let it braise on low heat for 2 to 2.5 hours, until the meat is tender and falling off the bone.

6. 6

   Serving

   Remove the veal shanks from the pot and let them rest for a few minutes. Strain the sauce if desired. Serve the ossobuco with polenta, broccoli rabe, and garnish with gremolata.