Name: Traditional Italian Ossobuco
Total time: 210 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 4 veal shanks; 200g pancetta, diced; 1 onion, chopped; 2 carrots, chopped; 2 celery stalks, chopped; 2 cloves garlic, minced; 200ml white wine; 500ml beef broth; 2 tbsp tomato paste; 1 sprig rosemary; 1 sprig thyme; Salt and pepper to taste

A rich and flavorful dish of braised veal shanks with white wine and herbs, typical of Lombardy cuisine.

Method

Preheat oven to 160°C (325°F).
In a large oven-safe pot, brown veal shanks in batches. Remove and set aside.
In the same pot, cook pancetta until crispy, then add onion, carrots, and celery. Sauté until softened.
Add garlic, tomato paste, and herbs, cooking for 2 minutes.
Return veal shanks to the pot, add wine and broth, and season with salt and pepper.
Cover and bake for 2.5 to 3 hours until tender.
Serve with risotto or polenta.
For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.