Osso Buco Recipe

Cooking Instructions

1. 1

   Sear the Veal

   In a large Dutch oven, heat olive oil over medium-high heat. Season the veal shanks with salt and pepper. Sear the shanks on all sides until browned, about 5-7 minutes. Remove and set aside.

2. 2

   Sauté the Vegetables

   In the same pot, add carrots, celery, onion, and garlic. Sauté until the vegetables are softened, about 5 minutes.

3. 3

   Deglaze the Pot

   Pour in the white wine, scraping the bottom of the pot to deglaze. Let it simmer for a few minutes until reduced by half.

4. 4

   Add Remaining Ingredients

   Return the veal shanks to the pot. Add beef broth, crushed tomatoes, bay leaves, thyme, salt, and pepper. Bring to a simmer.

5. 5

   Braise the Shanks

   Cover the pot and reduce heat to low. Braise for about 2 hours, or until the meat is tender and falling off the bone.