Osso Buco Recipe

Prepare the Veal Shanks

Season the veal shanks with salt and black pepper on both sides.

Chop Vegetables

Finely chop the carrots, celery, and onion. Mince the garlic cloves.

Prepare Herbs

Chop the fresh parsley, and set aside for garnish.

Sear the Meat

In a large heavy pot or Dutch oven, heat the olive oil over medium-high heat. Add the veal shanks and sear on all sides until browned (about 4-5 minutes). Remove from pot and set aside.

Sauté Vegetables

In the same pot, add the chopped onions, carrots, and celery. Sauté for about 5-7 minutes until softened. Add minced garlic and sauté for another minute.

Deglaze the Pot

Pour in the white wine, scraping the bottom of the pot to release any browned bits. Let it simmer for about 2-3 minutes.

Add Remaining Ingredients

Stir in the beef broth, tomato paste, bay leaves, and thyme. Return the veal shanks to the pot.

Simmer

Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot and simmer for about 1.5 to 2 hours until the meat is tender and falling off the bone.

Plate the Dish

Remove the veal shanks from the pot and place them on serving plates. Spoon the vegetable and sauce mixture over the top.

Garnish

Sprinkle the chopped parsley over the dish for added freshness and color. Serve with risotto or crusty bread.