Veal Osso Buco

Ingredients

• Parsley sprigs (2)
• Thyme sprigs (2)
• Bay leaves (2)
• Beef broth (3 cups)
• White wine (1 cup)
• Tomato paste (1 tablespoon)
• Garlic cloves (2, minced)
• Celery stalks (2, chopped)
• Carrots (2, chopped)
• Onion (1, chopped)
• Butter (2 tablespoons)
• Olive oil (2 tablespoons)
• Flour (1/2 cup)
• Salt and pepper (to taste)
• Veal shanks (4 pieces)

Instructions

1. Season the veal shanks with salt and pepper, then dredge in flour, shaking off excess.
2. In a large Dutch oven, heat the olive oil and butter over medium heat. Add the veal shanks and cook until browned on all sides. Remove from the pot and set aside.
3. In the same pot, add the onion, carrots, celery, and garlic. Cook until the vegetables are softened.
4. Stir in the tomato paste and cook for a minute. Then add the wine, scraping the bottom of the pot to loosen any browned bits.
5. Return the veal shanks to the pot. Add the beef broth, bay leaves, thyme, and parsley. Bring to a simmer.
6. Cover the pot and transfer to a preheated oven at 325°F. Cook for about 2 hours, or until the veal is tender.
7. Remove the bay leaves, thyme, and parsley before serving. Serve the osso buco with risotto or polenta.