Name: Oven-Braised Osso Buco with Parmesan
Total time: 150 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 4 veal shanks; 1/4 cup all-purpose flour; 2 tablespoons olive oil; 1 onion, chopped; 2 carrots, chopped; 2 celery stalks, chopped; 2 cloves garlic, minced; 1/2 cup white wine; 1 cup beef broth; 1/2 cup tomato paste; 1/2 teaspoon dried oregano; 1/2 teaspoon dried thyme; Salt and pepper to taste; 1/2 cup grated Parmesan cheese

A traditional Italian dish of braised veal shanks cooked in a rich sauce with vegetables and white wine.

Method

Preheat oven to 350°F (175°C).
Season veal shanks with salt and pepper. Dredge in flour.
In a large oven-safe skillet, heat oil over medium heat. Brown the veal shanks on all sides.
Add onion, carrots, celery, and garlic to the skillet. Cook until softened.
Stir in white wine, beef broth, tomato paste, oregano, and thyme. Bring to a simmer.
Cover and transfer to the oven. Bake for 1 1/2 to 2 hours until the meat is tender.
Serve with a sprinkle of Parmesan cheese.
For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.