Braised Italian Veal (Print Version)
# Ingredients:
→ Main Items
01 -
4 ounces diced pancetta or chopped bacon (or 2-3 tablespoons olive oil)
02 -
2½ to 3 pounds veal shanks (4 to 6 pieces, around 2 to 3 inches thick)
03 -
¼ cup plain flour for coating
→ Veggies & Herbs
04 -
2 carrots, cleaned and chopped
05 -
2 sticks of celery, chopped
06 -
1 medium onion, cleaned and chopped
07 -
4 cloves of garlic, peeled and lightly crushed or roughly chopped
08 -
3 to 4 sprigs fresh thyme (or 1 teaspoon dried)
09 -
1-2 sprigs rosemary (or ¼-½ teaspoon dried)
→ Wet Ingredients
10 -
1 cup dry white wine or red wine
11 -
1 to 2 cups chicken, veal, or beef broth
12 -
1 (14 oz) can finely diced or crushed tomatoes
→ Flavorings
13 -
Salt and black pepper to your liking
14 -
Fresh cut parsley for topping
# Instructions:
01 -
Get your oven hot at 325°F (165°C).
02 -
Sprinkle veal shanks with plenty of salt and black pepper, then gently dust with flour. Tap off extra flour and put aside.
03 -
Warm a sturdy pot or Dutch oven over medium heat for about 5 minutes. Toss in pancetta and cook, giving it a stir now and then, until it's golden and crispy with fat melted out. Take pancetta out with a slotted spoon and place on paper towels. If needed, pour off extra fat, keeping just 2-3 tablespoons in the pot.
04 -
Turn up heat to medium-high and brown the shanks on all sides until they look nice and dark, about 5 minutes each side. Move shanks to a plate and set them aside.
05 -
Drop onions, carrots, celery, garlic, thyme, and rosemary into the pot. Cook everything, stirring often, until the veggies soften and start browning, 5-7 minutes.
06 -
Put the shanks and pancetta back in the pot. Pour in the wine and tomatoes, then add enough broth to cover the shanks just over halfway up their sides.
07 -
Let it bubble gently. Stir well, making sure to scrape all those yummy brown bits from the bottom of the pot.
08 -
Cover the pot and stick it in the hot oven until the meat gets super tender, about 1 to 1½ hours. Check if it's done by poking the meat with a fork—it should fall apart easily. Veal needs to reach 145°F (63°C) inside. Don't cook it too long.
09 -
Put the pot back on the stove over medium-high heat. Take out the veal shanks and keep them on a plate. Let the sauce cook down for 5-10 minutes, or until it gets thicker and looks good to you.
10 -
Drizzle the sauce over the veal shanks. Scatter fresh chopped parsley on top and serve right away.
# Notes:
01 -
People usually eat Osso Buco with gremolata (mixed lemon peel, garlic, and parsley) and risotto alla Milanese.
02 -
The soft marrow inside the veal bones is super tasty and can be scooped out with a tiny spoon or knife.