🍖 Osso Buco (Red Wine Version)
Ingredients:
• 3–4 veal shanks
• Salt & pepper
• 2–3 tbsp flour
• 2 tbsp olive oil + 1 tbsp butter
• 1 onion, 1 carrot, 1 celery stalk (chopped)
• 2 garlic cloves
• ½ cup dry red wine
• 1½–2 cups broth
• Bay leaf, thyme or rosemary
⸻
Instructions:
1. Season and lightly dredge veal in flour.
2. Sear until golden, remove.
3. Sauté onion, carrot, celery. Add garlic.
4. Pour in red wine, simmer 2–3 minutes.
5. Return meat, add broth and herbs.
6. Cover and cook low 1½–2 hours (or 320°F / 160°C oven).
Serve with creamy polenta and spoon over the rich sauce 🤍
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