Traditional Osso Buco

Method

1. Season veal shanks with salt and pepper. Dredge in flour.
2. Heat olive oil in a large pot. Brown the veal shanks on all sides.
3. Add onions, carrots, celery, and garlic. Sauté until softened.
4. Pour in white wine, scraping the bottom of the pot. Add tomatoes and simmer for 1 hour.
5. Reduce heat and simmer for another 1-2 hours until the meat is tender.
6. For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.