4 veal shank slices, each about 2 inches (5 cm) thick
Flour, for dusting
2 tbsp (30 ml) olive oil
2 onions, chopped
1 1/2 cups (375 ml) dry white wine
1 can (19 oz/540 ml) tomatoes
2 celery stalks, chopped
2 carrots, chopped
4 garlic cloves, finely chopped
2 tbsp (30 ml) tomato paste
1 cup (250 ml) beef broth
1 bay leaf
1 tsp dried thyme
Preheat the oven to 350°F (180°C).
Dust the veal slices with flour. In a large pot, brown the meat on both sides in the olive oil. Season with salt and pepper. Remove from the pan and set aside on a plate. In the same pot, soften the onions. Add more oil as needed. Deglaze with the white wine. Add the meat and remaining ingredients. Lightly season with salt and pepper.
Bring to a boil, cover and transfer to the oven. Bake for 45 minutes. Reduce the oven to 325°F (165 °C) and bake for 1 hour. Adjust the seasoning.
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