Instructions

1. Prepare the Vegetables: Peel and slice 2 red onions, 1 carrot, and 1 celery stalk. Heat 5 tablespoons of extra virgin olive oil in a large pan. Add the chopped vegetables and sauté over medium-high heat for about 5 minutes.
2. Deglaze with Wine: Pour in ½ glass of Vernaccia white wine and continue cooking for another 10 minutes until the wine reduces slightly.
3. Add Butter: Add ¼ cup (40g) of butter to the pan and let it melt.
4. Prepare the Ossobuco: Take 2 veal shanks (ossobuco) and make 3 cuts on the connective tissue of each piece with kitchen scissors to prevent curling during cooking. Coat the ossobuco with flour on both sides, gently shaking off any excess.
5. Brown the Ossobuco: Place the ossobuco in the pan. Add 2 tablespoons of tomato paste, and season with salt and pepper. Sauté over medium-high heat without moving the meat. After about 4 minutes, turn the ossobuco gently to develop a flavorful crust.
6. Simmer: Brown the other side for about 2 minutes. Gradually add ½ liter of meat broth to the pan until it nearly covers the meat. Reduce the heat, cover with a lid, and simmer over medium-low heat for 35 minutes, adding more broth as necessary.
7. Finish Cooking: After 35 minutes, turn the ossobuco very gently, cover again, and cook for an additional 25 minutes. Your delicious Italian ossobuco is ready to serve! Enjoy this classic veal shank recipe for a comforting and flavorful meal.