Ossobuco alla Milanese (Braised Veal Shanks)

🧂 Ingredients

• 1.2 kg veal shanks

  2.6 lbs
• 2 tablespoons flour
• 0.75 cup white wine
• 0.75 cup low sodium beef stock
• 1 carrot

  about half a cup, finely diced
• 1 yellow onion

  about half a cup, finely diced
• 3 stalks celery

  about half a cup, finely diced
• 3 tablespoons tomato paste
• 2 cloves garlic

  minced or mashed
• 1.5 teaspoons salt
• 1 teaspoon black pepper
• 4 tablespoons olive oil

  or butter

Instructions

• 1 Preheat the oven to 170 C / 340 F.
• 2 Season the ossobuco with one teaspoon of salt by rubbing the salt all over the
  shanks.
• 3 Dust the shanks with a thin layer of flour on all sides.
• 4 Heat the oil or butter over medium-high heat.
• 5 Brown the veal shanks on both sides until lightly browned, then remove and set
  aside on a plate.
• 6 Add the mirepoix (carrot, onion and celery) and sauté a few minutes until
  softened and aromatic. Add more oil or butter if necessary.
• 7 Mix in the white wine, beef stock, tomato paste, salt, garlic and black pepper.
• 8 Put the veal shanks back in the pan then cover and cook for about 3 hours or
  until the shanks are fall-off-the-bone tender.

Nutrition Info