Osso Buco

01Method

1. 1

   Set the oven to 400°F (200°C) to preheat.

2. 2

   Combine the flour and parsley in a shallow bowl, season with salt and pepper, then coat each veal shank in the mixture, shaking off any excess.

3. 3

   Warm the olive oil in a large skillet over medium heat. Brown the veal shanks on all sides, about 10 minutes total, then arrange them in a large baking dish. Keep the skillet on the stove.

4. 4

   In the same skillet, cook the onion, carrots, and celery, stirring occasionally, until they start to color, about 5 minutes. Move the vegetables into the baking dish. Pour the wine into the skillet and bring to a boil, scraping up any caramelized bits. Lower the heat and simmer until the wine reduces by half, roughly 5 minutes.

5. 5

   Add the tomatoes, thyme, and bay leaves to the reduced wine, simmering until everything is heated through, about 10 minutes. Pour the tomato mixture over the veal and vegetables, stir to combine, and cover the dish tightly with aluminum foil.

6. 6

   Bake in the preheated oven until the veal is very tender, approximately 90 minutes.