Osso Bucco Recipe

Cooking the Osso Bucco

1. 1

   Sear the Veal

   Season the veal shanks with salt and black pepper. In a large pot, heat olive oil over medium-high heat and sear the veal on all sides until browned. Remove and set aside.

2. 2

   Sauté Vegetables

   In the same pot, add carrots, celery, and onion. Sauté until softened, about 5 minutes. Add minced garlic and cook for an additional minute.

3. 3

   Deglaze and Simmer

   Pour in the white wine to deglaze the pot, scraping up any browned bits. Add the beef broth, thyme, and bay leaves. Return the veal to the pot, cover, and simmer on low heat for about 2 hours, until the meat is tender.

4. 4

   Prepare Caramelized Onions

   In a separate pan, heat olive oil over medium heat. Add sliced onions, salt, and sugar. Cook slowly, stirring occasionally, until caramelized, about 20-25 minutes.

5. 5

   Finish and Serve

   Once the veal is tender, remove from heat. Serve the osso bucco topped with caramelized onions, smoked gouda, and a handful of baby arugula.