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Veal Osso Buco

Veal shank slowly braised in red wine and herbs, resulting in fall-off-the-bone tender veal for easy weeknight or even date night dinner
Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 10 minutes
Servings 2

Equipment

  • Dutch Oven
  • Blender, either immersion or regular

Ingredients

  • 1/2 cup flour
  • 1 1/2 tsp salt
  • 1/4 tsp pepper
  • 2 veal shanks about 8 oz each
  • 3 tbsp olive oil extra virgin
  • 1 carrot peeled and chopped
  • 1 celery stalk chopped
  • 1/2 large onion chopped
  • 2 garlic cloves minced
  • 2 tbsp tomato paste
  • 1 cup red wine dry, such as merlot or cabernet sauvignon
  • 2 cups beef broth full sodium
  • 4 sprigs thyme
  • 1 bay leaf

Instructions

  • Preheat oven to 325F
  • Season veal shanks lightly with salt
  • Dredge in flour, coating all surfaces
  • Heat 2 tbsp olive oil in pan until hot
  • Sear veal on both sides, about 4 minutes each; remove from pan and set aside
  • Heat remaining olive oil in pan, add carrots, celery, and onion and cook until soft and fragrant, about 4 minutes
  • Add garlic and cook for another minute, then add tomato paste and cook 2 minutes until browned
  • Deglaze pan with red wine, heating until simmering; pour in beef broth
  • Place veal shanks back into pan, along with thyme and bay leaf and adjust liquid to ensure broth is sufficient to nearly cover shanks
  • Add remaining salt and let liquid come to a boil
  • Cover and place in preheated oven; cook for 2 hours until meat is tender
  • Remove bay leaf and thyme and discard, and then remove meat to plate
  • Allow braising liquid mixture to cool slightly
  • Blend mixture with an immersion or regular blender until smooth, taking care not to burn yourself
  • Pour liquid back into Dutch oven and reduce for several minutes; adjust seasonings, adding additional salt and pepper
  • Spoon braising liquid sauce over shanks and serve over risotto, polenta, or mashed potatoes