Osso Buco in Sauce

Ingredients

• 1200 g Bone-in veal shank (4 pieces; tied around the circumference with kitchen twine to preserve their shape)
• 200 g Carrot (Cut into small dice)
• 200 g Onion (Cut into small dice)
• 150 g Bell pepper (Cut into small dice)
• 150 g Celery (Cut into small dice)
• 350 ml Tomato passata
• 300 ml Red wine (For the sauce; bring to a boil to evaporate the alcohol)
• 300 ml Beef or vegetable stock
• 6 Garlic (Garlic cloves; minced)
• 1 tbsp Smoked paprika
• 0.5 tbsp Thyme
• 0.5 tbsp Oregano
• All-purpose flour (As needed to lightly coat the meat)
• Olive oil (As needed to brown the meat and sauté the vegetables)
• Salt (To taste)
• Black pepper (To taste)

Steps

1. 1

   Tie each piece of bone-in veal shank all the way around with kitchen twine so it retains its shape during cooking.

2. 2

   Season the meat with salt and pepper on all sides. Lightly coat it with all-purpose flour and shake off the excess.

3. 3

   Heat olive oil in a skillet, Dutch oven, or large pot over high heat. Brown the pieces on both sides until well seared and golden. Remove them and set aside.

4. 4

   In the same pot, sauté the garlic, onion, bell pepper, carrot, and celery, all cut into small dice.

5. 5

   Add the tomato passata, thyme, oregano, and smoked paprika. Stir to combine the ingredients with the browned bits and juices from the bottom of the pot.

6. 6

   Add the red wine and beef or vegetable stock. Adjust the salt and pepper, and let the mixture come to a boil for 5 minutes to evaporate the alcohol.

7. 7

   Return the meat to the sauce, making sure the pieces are submerged or well covered by it.

8. 8

   Cover the pot tightly with aluminum foil and place it in an oven preheated to 180 °C for 2 hours, until the meat is extremely tender and the sauce has reduced.

9. 9

   Serve the osso buco hot with the sauce. It can be served with rustic bread, mashed potatoes, polenta, white rice, pasta, risotto, or vegetables.

Notes

The oil and flour are listed without specified quantities in the source. The author suggests serving it with rustic bread, mashed potatoes, polenta, white rice, pasta, risotto, or vegetables. The source does not indicate whether the kitchen twine should be removed before serving; remove it before eating.

Nutrition per serving

• main course
• Italian cuisine
• stew
• beef
• baked
• slow cooking
• Sunday meal
• not gluten-free