Ingredients
Scale
- 6 fat trimmed and skin removed veal osso buco
- 1 large yellow, chopped onion
- 2 peeled and chopped carrots
- 2 stalks chopped celery
- 10 cloves garlic
- 1 Tablespoon(s) fennel
- 1 Tablespoon(s) coriander seed
- 1 Tablespoon(s) black pepper corn
- 4 bay leaves
- 2 Cup(s) red (Nebbiolo if possible) wine
- 8 Cup(s) veal stock (use beef stock if necessary instead)
- 1/2 Cup(s) tomato paste
Directions
- 1) Liberally season veal shanks with salt and pepper. On stovetop, heat some olive oil in a braising pan.
- 2) Brown (sear) osso buco on all sides, remove from pan.
- 3) Add veggies and saute until lightly browned. Add spices.
- 4) Deglaze pan with wine, cook 2 minutes.
- 5) Return osso buco to pan, add stock and tomato paste to cover completely.
- 6) When liquid simmers, cover pan and cook in a 300-degree oven for 2 1/2 to 3 hours.
- 7) Remove osso buco from pan, strain cooking liquids.
- 8) Reduce cooking liquids a little to make sauce. Season as needed.