Osso Buco

Ingredients

• •4 veal shanks (about 2 inches thick)
• •2 tablespoons olive oil
• •1 medium onion, diced
• •2 carrots, diced
• •2 stalks celery, diced
• •1 cup dry white wine
• •1 can (28 oz) crushed tomatoes
• •1 cup beef broth
• •2 cloves garlic, minced
• •2 bay leaves bay leaves
• •to taste Salt and pepper

Directions

1. 1Heat olive oil in a large heavy pot over medium-high heat. Season veal shanks with salt and pepper, then brown them on all sides for about 10 minutes. Remove and set aside.
2. 2In the same pot, sauté the onion, carrot, and celery for 5 minutes until softened. Add garlic and cook for 1 minute.
3. 3Deglaze the pot with white wine, scraping up browned bits, and let it reduce by half, about 3 minutes.
4. 4Add crushed tomatoes, beef broth, and bay leaves. Return veal shanks to the pot, nestling them into the sauce.
5. 5Cover and simmer over low heat for 2 to 2.5 hours until the meat is very tender and falls off the bone, turning shanks halfway through.
6. 6Remove bay leaves, taste, and adjust seasoning with salt and pepper. Serve hot with risotto or polenta.

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