This traditional slow braise turns veal shanks into meat so tender it nearly falls apart with a fork, all in a thick, aromatic homemade sauce — made for dipping crusty bread.
Ingredients
4 veal ossobuco slices; 3 tbsp olive oil; 3 tbsp flour; salt and black pepper. For the sauce: 1 large onion, 2 carrots, 3 garlic cloves, 2 ripe tomatoes or 200 g crushed tomato, 200 ml red wine, 500 ml beef stock, 1 bay leaf, a sprig of thyme or rosemary, 1 tsp sweet paprika (optional), 2 tbsp chopped fresh parsley.
Method
Pat the meat dry, season, and dust lightly with flour. Brown in olive oil 3–4 minutes per side and set aside. In the same pot soften chopped onion, sliced carrots, and garlic for 8–10 minutes. Add tomato and paprika and cook 5–7 minutes. Pour in the wine and let it bubble briefly, then add stock, bay, and thyme. Return the meat, cover, and braise on low for 2 to 2½ hours, turning occasionally, until very tender. If you like a smooth sauce, blend the vegetables and reduce briefly. Season, shower with parsley, and serve with mashed potatoes, white rice, or rustic bread.
Tips
Low and slow is the secret; use a wine you would drink; the dish tastes even better the next day.
