Ossobuco Recipe

Prepare the Veal

In a large heavy pot or Dutch oven, heat the 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 4-5 minutes per side. Remove the veal and set aside.

Sauté the Vegetables

In the same pot, add the chopped onion, carrot, and celery. Sauté until the vegetables are soft, about 5-7 minutes. Add the minced garlic and cook for another minute.

Add Flavorings

Stir in the tomato paste and cook for 2 minutes. Then pour in the red wine, scraping up any browned bits from the bottom of the pot. Allow the wine to reduce by half, about 5 minutes.

Simmer the Ossobuco

Add the beef broth, bay leaves, and thyme to the pot. Return the veal shanks to the pot, ensuring they are submerged in the liquid. Bring to a simmer, cover, and reduce the heat to low. Cook for about 2 hours or until the veal is tender.

Serve

Once the ossobuco is tender, remove the bay leaves and serve the veal over cooked pasta. Garnish with chopped fresh parsley.