Name: Italian Ossobuco with Boiled Potatoes
Total time: 150 min
Yield: 4 servings
Cuisine: Ossobuco
Ingredients: 4 veal shanks; 1/4 cup all-purpose flour; 2 tbsp olive oil; 1 onion, chopped; 2 carrots, chopped; 2 celery stalks, chopped; 2 cloves garlic, minced; 1 cup white wine; 4 cups beef broth; 1/2 cup tomato paste; 1 tsp dried oregano; 1/2 tsp dried thyme; Salt and pepper to taste; 2 lbs potatoes, peeled and quartered

Italian Ossobuco with Boiled Potatoes

Tender osso buco with a rich veal sauce served with boiled potatoes

150 minutes4 servings

Method

Preheat oven to 300°F (150°C)
Season veal shanks with salt and pepper
Dredge in flour
In a large Dutch oven, heat oil and brown veal on all sides
Remove veal and set aside
In the same pot, sauté onion, carrots, and celery until softened
Add garlic and cook for 1 minute
Stir in wine, broth, tomato paste, oregano, and thyme
Return veal to pot and simmer for 2 hours
Add potatoes and simmer for another 30 minutes
Season with salt and pepper
Serve hot
For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.