Lightly flour 3 Veal Shanks with salt and pepper seasoning. Fry the shanks in a pan with Olive oil over high heat until browned on all sides.
In a small pot, sauté an onion and a few cloves of garlic in Olive oil and butter (this will be poured over the Osso Buco before it goes in the oven, so make sure you use a good glug of Olive oil here). Add 2 glasses of wine to the pot, and bring to a light boil for a few minutes until the alcohol is evaporated.
In a baking dish, place the browned veal shanks in, and pour the wine & onion mixture over top of the meat. Include all of the liquid.
Top with a few chopped tomatoes, chopped celery, baby carrots (or chopped carrots), and the slices of half of a lemon. Include rosemary, sage, and oregano for aromatics. (it might be easier to tie the herbs together with string for easy removal after the Osso Buco is cooked.)
Cover with tin foil and bake in the oven at 365°F for 90 minutes. Enjoy!
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