Osso bucco is great, but you do need at least 2 hours to cook this the right way. Therefore, it has become a weekend meal for me! Ask the butcher to cut the veal shanks in half for you….it’s much easier that way!
3 veal shanks, cut in half
Lots of fresh sage
1 1/2 large onions, chopped fine
3 garlic cloves, minced
1 1/2 c white wine
3 c beef broth
Season the veal shanks with salt and pepper. Dredge in flour, shaking off the excess.
Heat some olive oil in a frying pan. When the oil is hot, place the veal shanks in the pan and brown them well on all sides.
Remove veal shanks from the pan and set aside.
Add a little more olive oil to the pan. Saute the onions and garlic until the onions are well caramelized (about 20 minutes).
Add about 3 T of flour and mix it well until all the flour has disappeared.
Add the white wine and bring to a boil. Add the sage leaves. Season with salt and pepper.
Return the veal shanks to the pan. Add the broth and bring everything to a boil. Cover and reduce the heat. Simmer slowly for about 1 1/2 hours or until the meat begins to separate from the bones.
Serve the veal shanks with the onions and sauce on top.