Osso Buco

Directions

1. 1
   In a large stock pot or braising pot, add the olive oil.
2. 2
   Season the veal shanks with salt and pepper.
3. 3
   Season the flour with Essence.
4. 4
   Dredge the veal shanks in the seasoned flour, coating each side completely.
5. 5
   When the oil is hot, sear the shanks for 2 to 3 minutes on each side, or until very brown on all sides.
6. 6
   Remove the shanks and set aside.
7. 7
   Add the onions to the pan and saute for 2 minutes.
8. 8
   Add the carrots and celery and continue to saute for 1 minute.
9. 9
   Season with salt and pepper.
10. 10
    Stir in the garlic, bay leaves, and thyme.
11. 11
    Cook for 1 minute.
12. 12
    Deglaze the pan with the red wine, scrapping the bottom and sides to loosen the browned particles.
13. 13
    Add the stock.
14. 14
    Bring the liquid up to a boil and reduce to a simmer.
15. 15
    Add the shanks and continue to cook for about 2 hours, basting the shanks often, or until the sauce is stew-like and the meat falls of the bone.
16. 16
    Season with salt and pepper.