🟡
Medium
Ingredients
- 4 veal shanks (ossi buchi), about 2 inches thick
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 medium onion, chopped
- 1 cup dry white wine
- 1.5 cups crushed tomatoes
- 1 cup beef broth
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 2 bay leaves
- 4 sprigs fresh rosemary
- 3 sprigs fresh thyme
- Salt and pepper to taste
- 3 tablespoons olive oil
- 2 tablespoons flour
Instructions
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1Pat veal shanks dry and season generously with salt and pepper. Dust lightly with flour on both sides.
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2Heat olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Brown the veal shanks on all sides, about 3-4 minutes per side. Remove and set aside.
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3In the same pot, sauté chopped carrots, celery, and onion until softened, about 5 minutes. Add minced garlic and tomato paste, stirring for 1 minute.
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4Pour in white wine, scraping up any browned bits from the bottom of the pot. Let it reduce by half, about 2 minutes.
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5Return veal shanks to the pot. Add crushed tomatoes, beef broth, bay leaves, rosemary, and thyme.
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6Bring to a simmer, then reduce heat to low. Cover partially and simmer gently for 2 to 2.5 hours, until veal is very tender and falls off the bone.
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7Remove bay leaves and herb sprigs. Season with additional salt and pepper to taste. Serve hot with risotto or creamy polenta.