Ingredients
4 pieces of veal shanks (about 250g each)
2 tablespoons olive oil
1 onion, chopped
2 carrots, diced
2 celery sticks, diced
2 cloves garlic, minced
400g canned diced tomatoes
1 cup beef broth
1 teaspoon dried thyme
Salt and pepper to taste
Method
1. Heat the olive oil in a large pot over medium heat. Brown the veal shanks on all sides and then remove them from the pot.
2. Add the onion, carrots, celery, and garlic to the pot. Cook them until they soften, stirring occasionally.
3. Pour in the canned tomatoes and beef broth. Stir well and return the veal shanks to the pot.
4. Sprinkle the dried thyme, along with salt and pepper, over the meat. Cover and simmer on low heat for about 2 hours until the meat is tender.
5. Serve the osso buco with your choice of side dish like mashed potatoes or risotto.
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