We had friends over for lunch and served this delicious dish today. Yes, it was a bit on the heavy side for lunch, but it was cold so I guess it evened out. We served the osso bucco over a bed of mashed potatoes and baby bok choy on the side.
3 pounds of veal shanks
1 sprig of rosemary
1 sprig of thyme
1 bay leaf
1 onion chopped
2 carrots chopped
2 celery stalks chopped
1.5 cups of all purpose flour for dredging
Sea salt and ground pepper
4 cups beef stock
1 6 ounce can of tomato paste
1/4 cup grape seed or olive oil for browning
1. Remove veal shanks from packaging and pat dry with a paper towel. Generously salt and pepper both sides and dredge in flour.
5. Remove browned veal shanks to a platter while you cook the vegetables.
7. Add tomato paste, rosemary, thyme, bay leaf, about 4 cups of beef stock, and veal s shanks.