Ossobuco or osso buco is a specialty of cross-cut veal shanks braised with vegetables, white wine and broth.

Equipment: Hart 250 mm J7 Pot
Prep time: 15 mins
Cooking time: 1 hour 20 mins
Serves: 4 people

Ingredients

¼ cup flour (30 g)
1 tsp paprika (5 ml)
Salt and freshly ground pepper, to taste
1 kg veal shanks
¼ cup olive oil (65 ml)
2 large onions, peeled and chopped
2 cloves garlic, peeled and crushed
1½ cup dry white wine (375 ml)
1 cup beef stock (250 ml)
1 can diced tomatoes (410 g)
2 carrots, peeled and sliced
1 stick celery, sliced
1 tsp dry thyme (5 ml)
2 bay leaves

Method

1. In a large plastic bag, mix flour, paprika, salt and pepper.
2. Add veal to flour mixture and toss to coat.
3. Reserve remaining flour mixture in the bag.
4. In a large saucepan, heat half the oil, add veal in batches and brown on all sides.
5. Remove veal from pan and keep warm.
6. Heat remaining oil in pan.
7. Add onions and garlic; sauté for 5 minutes.
8. Stir in reserved flour mixture until blended.
9. Gradually stir in wine, add veal and stir to mix.
10. Add remaining ingredients, stir and bring to a boil.
11. Reduce heat and cover saucepan.
12. Simmer for 1 hour, stirring occasionally, until veal is tender and stew has thickened.
13. Remove bay leaves and serve with rice.