- Serves: 4-6 servings
- Prep Time: 20 minutes
- Cook Time: 2 hours
- 4 Veal Shanks, 1 lb. each & trussed
- 1/4 c. All-Purpose Flour
- 1 medium Yellow Onion, finely diced
- 2 large Carrots, peeled & finely diced
- 3 Celery Stalks, finely diced
- 6-8 oz. Pancetta, finely diced
- 4 Garlic Cloves, minced
- 1 (16oz) can Crushed Tomatoes
- 2 c. Chicken or Beef Stock
- 3 sprigs Fresh Thyme
- 4 sprigs Fresh Rosemary
- 1 large Bay Leaf
- 1/4 c. Vegetable Oil
- Salt & Black Pepper
Season veal shanks liberally with salt and pepper, then dredge lightly in flour on all sides. Heat vegetable oil in a large Dutch oven or a large/deep skillet until nearly smoking; sear veal shanks on all sides until deeply browned, then remove and drain on a plate lined with paper towels. Lower heat to medium, and sauté pancetta until crisp, then remove and drain.
Add onion, carrot, and celery to pot and sauté until golden, seasoning lightly with salt and pepper; stir in garlic, then stir in crushed tomatoes. Raise heat to high, and add pancetta, white wine, stock, and herbs, stirring to combine. Return veal shanks to pan, making sure liquid comes at least 2/3 up shanks. Season with salt and pepper, then cover tightly.
Bring to a boil, then reduce heat to low. Simmer covered ossobuco 1 1/2 to 2 hours or until very tender. Serve smothered in braising liquid. Goes great with risotto or polenta!