This is a perfect match when served with Risotto Milanese. And Osso Buco is actually at its best when made the day before.
- 4 veal shanks
- 1 cup beef broth
- 1 can (35 oz) plum tomatoes
- 1 ½ cups white wine
- 1 carrot – roughly chopped
- 2 garlic cloves – thickly sliced
- 1 medium onion – roughly chopped
- 1 cup flour – or as needed
- 1 celery stalk – roughly chopped
- 1 sprig fresh rosemary
- ¾ cup extra virgin olive oil
- salt and ground pepper – to taste
- Pour ¼ cup olive oil, tomatoes (that have been pulse-blended for 3-5 seconds) and garlic in a sauce pan over medium heat.
- Bring almost to a boil and reduce the heat.
- Flour each veal shank and sprinkle with a little salt and pepper.
- In a saute’ pan, heat ¼ cup of olive and when heated add the rosemary and veal shanks.
- Cook until evenly browned on all sides.
- Place the veal shanks in a baking pan, add the broth and white wine and bake at 350º for 30-45 minutes.
- In the saute’ pan, heat the remaining ¼ cup of olive oil and saute’ the vegetables, add the tomato sauce, bring to a slow boil and pour over the veal shanks.
- Continue baking for another 1 ½ hours or until the meat starts to fall away from the bone.
- Make sure you have some good crusty Italian bread ready to serve to sop up the delicious gravy.