Braised Osso Buco with Italian Herbs
A classic Italian dish featuring braised veal shanks in a rich, comforting broth, finished with a sprinkle of Italian herbs.
Ingredients
- ●1.4-1.7 kg 4 osso buco veal shanksask your butcher to cut them from the veal shank
- ● 2 tablespoons olive oil
- ● 1 onion, chopped
- ● 3 cloves garlic, minced
- ● 2 carrots, peeled and chopped
- ● 2 celery stalks, chopped
- ● 1 cup white wine
- ● 1 cup beef broth
- ● 1 tablespoon tomato paste
- ● 1 teaspoon dried thyme
- ● 1 teaspoon dried rosemary
- ● 1 bay leaf
Instructions
- 1
Preheat the oven to 300°F (150°C).
- 2
Season the veal shanks with salt and pepper.
- 3
Heat the olive oil in a large Dutch oven over medium-high heat.
- 4
Sear the veal shanks until browned on all sides, about 5 minutes per side.
- 5
Remove the veal shanks from the pot and set them aside.
- 6
Add the chopped onion to the pot and cook until it's softened and lightly browned, about 5 minutes.
- 7
Add the minced garlic and cook for 1 minute.
- 8
Add the chopped carrots and celery and cook for 5 minutes.
- 9
Add the white wine to the pot and cook until the liquid is almost completely reduced, about 5 minutes.
- 10
Add the beef broth, tomato paste, thyme, rosemary, and bay leaf to the pot.
- 11
Return the veal shanks to the pot and cover it with a lid.
- 12
Transfer the pot to the preheated oven and braise the veal shanks for 2 1/2 to 3 hours, or until they're tender and falling off the bone.
- 13
Remove the pot from the oven and let it cool slightly.
- 14
Serve the veal shanks with the rich sauce spooned over the top.