Osso Buco alla Milanese

Instructions

1. 1
   Season veal shanks with salt and pepper, then coat lightly with flour.
2. 2
   Heat olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat.
3. 3
   Brown the veal shanks on all sides until golden, about 3-4 minutes per side. Remove and set aside.
4. 4
   In the same pot, add chopped carrots, celery, and onion. Sauté for 5 minutes until softened.
5. 5
   Add minced garlic and cook for 1 minute until fragrant.
6. 6
   Deglaze the pot with white wine, scraping up any browned bits from the bottom.
7. 7
   Return veal shanks to the pot and add crushed tomatoes, broth, bay leaves, and rosemary sprigs.
8. 8
   Bring to a simmer, then cover and reduce heat to low.
9. 9
   Braise for 2.5 to 3 hours, turning the shanks halfway through, until the meat is very tender and nearly falling off the bone.
10. 10
    Remove from heat, discard bay leaves and rosemary sprigs.
11. 11
    Strain the sauce through a fine sieve if desired, pressing on the vegetables to extract flavor.
12. 12
    Serve hot with saffron risotto or creamy polenta.