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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Searing the Veal
In a large, heavy-bottomed pot or Dutch oven, heat olive oil over medium-high heat. Season veal shanks with salt and black pepper. Sear the veal shanks for about 3-4 minutes on each side until golden brown. Remove and set aside.
- 2
- 3
Adding Sauces
Stir in the tomato sauce, beef broth, dried thyme, and bay leaf. Mix well to combine.
- 4
Simmering
Return the seared veal shanks to the pot. Bring the mixture to a gentle simmer. Cover and let it cook on low heat for about 1.5 to 2 hours, or until the meat is tender.
- 5
Final Touch
During the last 10 minutes of cooking, add peas to the pot and stir. Remove the bay leaf before serving.
- 6
Serving
Serve the Osso Buco hot, garnished with fresh parsley.
