Veal Ossobuco

Ingredients

• •4 pieces veal shanks (about 2 inches thick)
• •1 cup all-purpose flour
• •3 tablespoons olive oil
• •1 medium onion, diced
• •2 carrots, diced
• •2 stalks celery, diced
• •1 cup dry white wine
• •2 cups crushed tomatoes
• •1 cup beef or chicken broth
• •2 cloves garlic, minced
• •2 bay leaves
• •1 teaspoon dried thyme
• •to taste Salt and pepper

Directions

1. 1Season veal shanks with salt and pepper, then dredge in flour, shaking off excess.
2. 2Heat olive oil in a large Dutch oven over medium-high heat and brown the veal shanks on all sides, about 3 minutes per side; remove and set aside.
3. 3In the same pot, sauté the diced onion, carrot, and celery until softened, about 5 minutes, then add garlic and cook for 1 minute.
4. 4Deglaze the pot with white wine, scraping up any browned bits, then cook for 2 minutes.
5. 5Add crushed tomatoes, broth, bay leaves, and thyme; return veal shanks to the pot and bring to a simmer.
6. 6Cover and braise in a preheated 325°F oven for 2 hours, until the meat is very tender and falls from the bone.
7. 7Remove from oven, discard bay leaves, and serve the veal shanks with the sauce spooned over top.

💡 Slow cooker: brown the meat first, then cook LOW 8–10 hours, or HIGH 4–5 hours, adding any greens, dairy or fresh herbs in the last 15 minutes.

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