Ingredients
- 3 big veal shanks or 6 small veal shanks
- 3 tablespoons of olive oil
- 3 onion diced into cubes
- 6 carrots diced into cubes
- 1 can of peeled tomatoes or 4 tomatoes blanched and peeled
- 1 tablespoon tomato paste
- 2 cups white wine
- 3 cups chicken stock
- 3 tablespoons of fresh thyme leaves
- 2 bay leaves
- Salt and pepper to taste
Instructions
- In a large Dutch oven pot, heat the oil until smoking. Add tied veal shanks to the hot pan and brown all sides, about 3 minutes per side. Remove browned shanks and reserve.
- In the same pot, add the onions and carrots. Season to taste, cook until soft. Add the tomato and tomatoes paste and mix well, cook for a couple of minutes, then add the wine. Put the shanks over the veggies and add about 2 cups of the chicken stock. Reduce heat to low, cover pan and simmer for about 1 ½ hours or until the meat is really tender. Check often, adding more liquid if necessary.
- Carefully remove the cooked shanks from the pot and place in decorative serving platter.
Notes
Adapted from wikibooks: Ossobuco Alla Milanese
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