Цибуля

100 гр

Селера

100 гр

In a heavy pan, heat oil and sear veal shanks on all sides until browned. Remove and set aside.

Морква

100 гр

Часник

5 гр

Помідор

200 гр

In the same pan, add onion, carrot, and celery. Cook until softened. Add garlic and cook for another minute.

Pour in white wine, scraping the bottom to get all flavors. Let it reduce for 2-3 minutes.

Return veal to the pan, add broth and tomatoes, cover, and simmer for 2 hours until tender.

Петрушка

10 гр

Garnish with parsley before serving.

Serve the osso buco with risotto or polenta and garnish with fresh parsley. Store leftovers covered in the fridge for up to 3 days; reheating gently will preserve flavors.