Veal Osso Bucco Recipe

Cooking Instructions

1. 1

   Searing the Veal

   Season the veal shanks with salt and black pepper. In a large Dutch oven, heat olive oil over medium-high heat. Sear the veal shanks on all sides until browned, about 4-5 minutes per side. Remove from the pot and set aside.

2. 2

   Cooking the Vegetables

   In the same pot, add diced carrots, onion, and minced garlic. Sauté until the onions become translucent, about 5 minutes.

3. 3

   Deglazing and Braising

   Pour in the white wine, scraping the bottom of the pot to release any browned bits. Bring to a simmer and let it reduce by half. Add the beef broth and thyme, then return the veal shanks to the pot. Cover and simmer on low heat for about 1.5 to 2 hours, or until the meat is tender and falling off the bone.

4. 4

   Cooking the Pasta

   While the veal is braising, cook the angel hair pasta according to package instructions. Drain and set aside.

5. 5

   Serving the Dish

   Once the veal is ready, serve it over a bed of angel hair pasta. Ladle the sauce and vegetables over the top and sprinkle with grated Parmesan cheese.