Classic Italian Ossobuco
A traditional Italian dish featuring braised veal shanks in a rich white wine sauce.
Ingredients
- ●1.5-2 pounds 2 veal shanks
- ● 1 tablespoon olive oil
- ● 1 onion, chopped
- ● 2 cloves garlic, minced
- ● 1 cup white wine
- ● 1 cup beef broth
- ● 1 teaspoon dried coriander
- ● 1 teaspoon salt
- ● 1/2 teaspoon black pepper
- ● 2 carrots, peeled and chopped
Instructions
- 1
Season the veal shanks with salt and pepper.
- 2
Heat the olive oil in a large Dutch oven over medium-high heat.
- 3
Sear the veal shanks until browned on all sides, about 5 minutes. Remove and set aside.
- 4
Reduce heat to medium and add the chopped onion. Cook until softened, about 5 minutes.
- 5
Add the minced garlic and cook for 1 minute.
- 6
Add the white wine and beef broth, scraping up any browned bits from the bottom of the pan.
- 7
Add the coriander, salt, and pepper. Stir to combine.
- 8
Return the veal shanks to the pot and bring to a boil.
- 9
Cover the pot and transfer to the oven. Braise for 2 1/2 to 3 hours, or until the meat is tender.
- 10
About 30 minutes before serving, add the chopped carrots to the pot.
- 11
Serve the ossobuco with the sauce spooned over the top.