Osso Buco

🔥 Prep

• Pat dry the 4 veal shanks with paper towels.
• Season each shank generously with salt and pepper, then lightly coat with all‑purpose flour (about 2‑3 tbsp), shaking off excess.
• Peel and finely chop the 1 onion.
• Peel and dice the 1 carrot into small pieces.
• Trim and slice the 1 celery stalk into similar sized pieces.
• Measure out 200 ml of dry white wine and 500 ml of veal or chicken broth, setting them aside.

🔥 Cook

• 1. Heat 2 tbsp olive oil in a large heavy‑bottomed pot or Dutch oven over medium‑high heat until shimmering.
• 2. Add the floured veal shanks and sear for 3‑4 minutes per side, until deep golden brown; transfer to a plate.
• 3. Reduce heat to medium, add another tablespoon of oil if needed, then sauté the chopped onion, carrot, and celery for 5 minutes until softened and fragrant.
• 4. Pour in the 200 ml white wine, scraping up browned bits from the bottom, and let it reduce by half (about 2‑3 minutes).
• 5. Return the veal shanks to the pot, nestling them among the vegetables.
• 6. Add the 500 ml broth, a couple of bay leaves, and a few sprigs of fresh thyme; the liquid should come about halfway up the shanks.
• 7. Bring to a gentle boil, then reduce to low, cover, and simmer for 2‑2½ hours, or until the meat is fork‑tender and pulling away from the bone.
• 8. About 15 minutes before the end of cooking, remove the lid to allow the sauce to thicken slightly; adjust seasoning with salt and pepper if needed.
• 9. Remove the bay leaves and thyme stems; discard or keep for garnish.

🔥 Serve

• Spoon the rich braising sauce over each veal shank on a warm plate.
• Garnish with gremolata (lemon zest, minced garlic, chopped parsley) if desired.
• Serve alongside creamy risotto alla Milanese, buttery polenta, or crusty bread to soak up the sauce.