- 3/4 cup all purpose flour
- Salt and freshly ground pepper
- 6 veal osso bucco shanks
- 1/2 cup olive oil
- 1 yellow onion, chopped
- 1 carrot, peeled and diced
- 1 celery stalk, diced
- 4 cloves of garlic
- 1.5 cups dry red wine
- 5 cups beef stock
Put the flour in a shallow dish and season with salt and pepper. Dredge the veal pieces, coating them evenly with the flour and shaking off the excess. Tie each shank around the circumference with kicthen string to hold the meat to the bone.
In a large Dutch oven over medium-high heat, heat the 1/2 cup oil. Add the veal and brown for about 4 minutes on each side. Transfer to a plate and set aside.
Reduce the heat to medium and add the chopped onion, carrot, celery, and garlic. Saute until softened, about 4 minutes.
Add the red wine to deglaze the pan, stirring to scrape up the browned bits from the bottom of the pan. Cook over high heat to reduce the liquid by half.
Add the beef stock and reduce heat to a simmer. Return the veal to the pan. Cover and cook, turning occasionally for 1 hour. Renove the lid and cook until the veal is tender, about 30-45 minutes longer.
Serve with the risotto and enjoy!