Classic Italian Veal Osso Buco
Ingredients
- 4 veal shanks
- Salt, to taste
- 2 carrots, diced
- 2 celery stalks, diced
- 1 onion, diced
- 4 garlic cloves, minced
- 2 tbsp tomato paste
- 1 cup red wine
- 2 cups veal stock (or beef stock)
- 2 sprigs fresh rosemary
Preparation
Season the veal shanks with salt and brown them in a large, oven-safe pot over medium-high heat. Remove and set aside.
In the same pot, sauté the carrots, celery, onion, and garlic until softened, about 5-7 minutes.
Add the tomato paste and cook for another 2 minutes.
Deglaze the pot with red wine, scraping up any browned bits from the bottom. Let the wine reduce by half.
Pour in the veal stock and add the rosemary sprigs. Return the shanks to the pot.
Cover the pot and transfer it to a preheated oven at 325°F (160°C). Braise for 2 to 2.5 hours, or until the meat is tender and falling off the bone.
Serve with risotto, polenta, or mashed potatoes, and enjoy!
Notes
Veal Osso Buco is known for its rich, slow-braised flavors, and the marrow-filled bone adds incredible richness to the sauce. The name means 'bone with a hole' in Italian.
