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📝 Ingredients
- 4 veal shanks (about 5 cm thick)
- Salt and black pepper to taste
- ½ cup flour (for dredging)
- 3 tablespoons olive oil
- 1 onion (chopped)
- 2 carrots (chopped)
- 2 celery stalks (chopped)
- 4 cloves garlic (minced)
- 1 cup dry white wine
- 2 cups beef or veal broth
- 400g canned crushed tomatoes
- 2 sprigs fresh thyme
- 2 bay leaves
- Zest of 1 lemon
- Chopped fresh parsley (for garnish)
👨🍳 Preparation Steps
- Prepare the Veal Shanks
- Season the shanks with salt and pepper, then dredge in flour.
- Heat olive oil in a large pot and brown the shanks on all sides. Remove and set aside.
- Make the Sauce Base
- In the same pot, sauté onion, carrot, celery, and garlic until soft.
- Pour in white wine and let it reduce by half.
- Add crushed tomatoes, broth, thyme, and bay leaves. Stir well.
- Slow Cook the Osso Buco
- Return the veal shanks to the pot, cover, and simmer on low heat for 2–3 hours until the meat is tender.
- Alternatively, bake in the oven at 160°C (320°F) for 2.5 hours.
- Finish and Serve
- Sprinkle with lemon zest and chopped parsley before serving.
- Serve with risotto alla Milanese, mashed potatoes, or crusty bread.
