Name: Classic Italian Ossobuco
Total time: 150 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 4 veal shanks; 1 onion, chopped; 2 carrots, chopped; 2 celery stalks, chopped; 2 garlic cloves, minced; 1 cup dry white wine; 4 cups beef or veal stock; 1 can crushed tomatoes; 1 tbsp tomato paste; 1 tsp rosemary; 1 tsp thyme; Salt and pepper to taste; Mashed potatoes (as per recipe)

Tender braised veal shanks in a rich, savory gravy, served with creamy mashed potatoes.

Method

Preheat the oven to 180°C (350°F).
Season the veal shanks with salt and pepper.
In a large oven-safe pot, heat some oil and brown the veal shanks on all sides.
Add the onion, carrots, and celery, and sauté until softened.
Stir in the garlic, then add the white wine, stock, crushed tomatoes, tomato paste, and herbs.
Bring to a simmer, cover, and transfer to the oven.
Braise for 1.5 to 2 hours, until the meat is tender.
Remove the veal and keep warm.
Strain the sauce and reduce if necessary.
Serve the veal with a side of creamy mashed potatoes.
For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.