Osso Buco

Instructions

1. 1
   Pat veal shanks dry and season generously with salt and pepper. Dust lightly with flour, shaking off excess.
2. 2
   Heat olive oil in a large heavy-bottomed pot over medium-high heat. Brown the veal shanks on all sides until golden, about 3-4 minutes per side. Remove and set aside.
3. 3
   In the same pot, sauté the chopped carrots, celery, and onion until softened, about 5 minutes. Add minced garlic and cook for 1 minute until fragrant.
4. 4
   Deglaze the pot with white wine, scraping up any browned bits. Simmer for 2 minutes to reduce slightly.
5. 5
   Add crushed tomatoes, beef broth, bay leaves, rosemary, and thyme. Return the veal shanks to the pot, nestling them among the vegetables.
6. 6
   Bring to a simmer, then reduce heat to low. Cover and braise for 2.5 to 3 hours, turning the shanks halfway through, until the meat is very tender and nearly falling from the bone.
7. 7
   Remove bay leaves, rosemary and thyme sprigs. Taste and adjust seasoning with salt and pepper as needed.
8. 8
   Serve the osso buco with the braising liquid spooned over the top, accompanied by risotto alla milanese or creamy polenta.