Braised Veal Ossobuco
Classic Italian dish featuring tender veal shanks in a rich and flavorful white wine sauce.
Ingredients
- ●4 veal shanksask your butcher for ossobuco
- ●2 carrotspeeled and chopped
- ●2 stalks celerychopped
- ●1 onionchopped
- ●3 cloves garlicminced
- ●1 cup white winedry
- ●2 cups beef brothhomemade or store-bought
- ●2 tbsp tomato pastecrushed
- ● salt
- ● black pepper
Instructions
- 1
Season the veal shanks with salt and black pepper.
- 2
Heat the oil in a large Dutch oven over medium-high heat.
- 3
Sear the veal shanks until browned on all sides, about 2-3 minutes per side.
- 4
Remove the veal from the pot and set aside.
- 5
Add the chopped carrots, celery, and onion to the pot and cook until the vegetables are softened.
- 6
Add the minced garlic and cook for 1 minute.
- 7
Add the white wine to the pot and cook until the liquid is almost completely reduced.
- 8
Add the beef broth, tomato paste, and browned veal shanks to the pot.
- 9
Cover the pot and transfer it to the oven.
- 10
Braise the veal shanks for 2-1/2 to 3 hours, or until the meat is tender.
- 11
Serve the ossobuco with the braising liquid spooned over the top.