Veal Osso Buco is the perfect cold weather dish. It’s rich and hearty and filled with tomatoes, vegetables and a splash of dry white wine. Perfect when served next to buttery mashed potatoes.
Recipe developed by blog partner and recipe developed, Brandy O’Neill, of Nutmeg Nanny
Ingredients
INGREDIENTS
Bay Leaf
can diced tomatoes
carrots
celery stalks
Chicken Stock
Chopped fresh parsley
Cloves garlic
Dry White Wine
flour
kosher salt and pepper
lemon zest
olive oil
Shallots
sprig fresh rosemary
sprigs fresh thyme
tomato paste
veal shanks
Directions
DIRECTIONS
Preheat oven to 350°F.
Lay out veal shanks and season with kosher salt and pepper. Lightly dust with flour and set aside.
In a cast iron Dutch oven, add olive oil over medium heat. Once the oil is hot, brown all sides of the veal shanks. Once browned, remove from the pan.
Add in carrots, celery and shallots. Cook for about 15 minutes, just until the mixture starts to soften.
Add in garlic until fragrant, about 30 seconds.
Add wine to the pan and cook down until there’s about ¼ cup remaining.
Stir in tomato paste, diced tomatoes, ½ cup chicken stock, fresh thyme, rosemary and bay leaf. Add in veal shanks, cover and braise for about 2 hours. Add in more chicken stock if necessary.
The shanks are fully cooked when the meat feels tender but not mushy. Start checking doneness around the 1-1/2 hour mark.
