Ingredients
- 4 thick-cut kalfsschenkel (veal shanks), 1.5–2 inches thick
- ½ cup all-purpose flour (for dredging)
- 1 onion, finely diced
- 1 carrot, finely diced
- 1 celery stick, finely diced
- 3 garlic cloves, minced
- 1 tbsp tomato paste
- 2–3 cups beef or chicken stock
- 2 bay leaves
- 3 sprigs fresh thyme
- Salt and pepper to taste
Instructions
- Preheat the oven to 160 °C.
- Season the veal shanks with salt and pepper, then dredge them in flour, shaking off any excess.
- In a large oven-safe pot or Dutch oven, sear the meat in oil over medium-high heat until browned on both sides. Remove and set aside.
- In the same pot, sauté the onion, carrot, and celery until softened. Add the minced garlic and tomato paste, cooking for another minute.
- Pour in the stock, scraping the bottom of the pan to release the browned bits.
- Return the shanks to the pot, ensuring they are mostly submerged. Add the bay leaves and thyme.
- Cover with a lid and bake in the oven for 2–2.5 hours, or until the meat is falling off the bone.
- While the meat cooks, you can make a garnish like mashed potatoes.
- Serve the ossobuco with garnish.