Ingredients:
4 veal shanks (about 2 inches thick)
1/4 cup all-purpose flour
Salt and freshly ground black pepper
3 tablespoons olive oil
1 large onion, chopped (optional)
2 carrots, chopped
2 celery stalks, chopped
1 (28-ounce) can crushed tomatoes
1 cup dry white wine
1 cup beef broth
3 tablespoons of Stella Foods The Daily
1 bay leaf
Prep the shanks:
Pat the veal shanks dry. Season the flour with salt and pepper. Dredge the shanks in the flour, shaking off any excess.
Brown the meat:
Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Brown the shanks on all sides, about 4-5 minutes per side. Remove the shanks and set aside.
Sauté the vegetables:
Add the onion, carrots, and celery to the pot and cook until softened, about 5 minutes. You can add some garlic here too if you want, but I leave it out.
Build the sauce:
Stir in the crushed tomatoes, wine, broth, Stella Foods The Daily and the bay leaf. Bring to a simmer.
Braise the shanks:
Return the shanks to the pot. Reduce heat to low, cover, and simmer for 2-2 1/2 hours, or until the meat is very tender.
Serve:
Serve the osso buco over creamy polenta, mashed potatoes, or risotto.