Osso Bucco Recipe

Cooking Instructions

1. 1

   Prepare the Veal

   Season the veal shanks with salt and pepper. In a large heavy pot or Dutch oven, heat olive oil over medium-high heat. Sear the veal shanks on all sides until browned. Remove from the pot and set aside.

2. 2

   Sauté the Vegetables

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

3. 3

   Add Tomatoes and Wine

   Stir in the diced tomatoes and cook for another 2-3 minutes. Pour in the white wine, scraping the bottom of the pot to deglaze. Let it simmer for 5 minutes.

4. 4

   Combine Ingredients

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

5. 5

   Braise the Veal

   Cover the pot and reduce the heat to low. Let it braise for 1.5 to 2 hours, or until the veal is tender and falling off the bone.

6. 6

   Serve

   Remove bay leaves and adjust seasoning with salt and pepper. Serve hot, topped with gremolata.