Balsamic Glazed Osso Buco

Ingredients

• 4 pieces Veal shanks (Osso Buco cut)
• 0.5 cup All-purpose flour
• 3 tablespoons Olive oil
• 1 large Yellow onion, finely diced
• 2 medium Carrots, finely diced
• 2 stalks Celery stalks, finely diced
• 3 cloves Garlic cloves, minced
• 1 cup Balsamic Vinegar of Modena
• 2 cups Beef stock
• 2 sprigs Fresh rosemary sprigs
• 2 tablespoons Tomato paste
• 1 tablespoon Butter(optional)

Instructions

1. 1

   Tie the veal shanks with kitchen twine to ensure they hold their shape during the long braising process.

2. 2

   Season the shanks with salt and pepper, then dredge lightly in flour, shaking off any excess.

3. 3

   Heat olive oil in a heavy-bottomed Dutch oven over medium-high heat and sear the meat until deeply browned on all sides, then remove and set aside.

4. 4

   In the same pot, sauté the onions, carrots, and celery until softened, about 8 minutes, then stir in the garlic and tomato paste for another minute.

5. 5

   Deglaze the pot with the balsamic vinegar, scraping the bottom to release the brown bits, and simmer until the liquid is reduced by half.

6. 6

   Return the meat to the pot, add the beef stock and rosemary, and bring to a gentle simmer.

7. 7

   Cover tightly and transfer to a 325°F (160°C) oven for 2 to 2.5 hours, or until the meat is fork-tender and falling off the bone.

8. 8

   Remove the meat and rosemary, then simmer the remaining sauce on the stovetop to thicken into a glossy glaze before whisking in a pat of butter for shine.