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Milanese Ossobuco
A traditional Italian dish of veal shanks braised with vegetables and white wine until fork-tender.
Ingredients
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COMPONENT to taste
- to taste
Nutrition facts
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Method
Season the meat with salt and pepper, dredge in flour, and shake off any excess.
Heat olive oil in a deep skillet. Sear the meat on both sides until golden brown (about 4–5 minutes per side). Transfer the meat to a plate.
In the same skillet, sauté the finely chopped onion, carrot, and celery until soft (~5 minutes).
Add the garlic and cook for another minute.
Pour in the wine and let it reduce by about half, stirring constantly.
Add the tomatoes and broth, then season with salt and pepper to taste.
Return the meat to the skillet, cover with foil, and braise on low heat for about 1.5–2 hours until the meat is tender (preferably in the oven, ensuring the meat stays submerged in liquid throughout).
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