Veal Osso Bucco Milanaise Recipe

6 Servings

Ingredients

• 2 ½ lbs. veal shank, 1 ½" thick

• Salt & Pepper for seasoning

• Flour for dredging

• Olive oil for searing

• 1 cup sliced Roma tomatoes

• ¾ cup chopped onions

• ¼ cup chopped carrots

• ¼ cup chopped celery

• 1 cup white wine

• 3 cups beef broth

• 1 bay leaf

• 2 teaspoon thyme

• 2 garlic cloves

Preparation

Generously season the veal shanks on all sides with salt and pepper.  Dredge lightly in flour, shaking off any excess.  Heat ¼ cup olive oil in a large Dutch oven.  Brown the shanks on both sides until golden.

Remove all the shanks from the Dutch oven and add the onions, carrots and celery.  Cook for 2 minutes, stirring occasionally.  Add the wine, tomatoes, stock, bay leaf, thyme and garlic.  Place the browned shanks back into the Dutch oven.  Bring to a boil.  Reduce heat.  Cover and simmer for 1 ½ hours.

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