Osso Buco Stew
A simpler yet equally delicious veal stew recipe features fork-tender meat and rich flavors.
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Instructions
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Preheat the oven to 300 F.
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Heat olive oil in a Dutch oven over medium-high heat, or use a skillet and transfer later.
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Combine flour, salt, and pepper.
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Toss veal cubes in the flour mixture, shaking off excess, then brown them in batches in the hot pan.
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Transfer the browned veal to a separate bowl.
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In the same pan, sauté onion, carrot, and celery for a few minutes.
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Stir in minced garlic and sauté until fragrant, about one minute.
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Deglaze the pan with white wine, scraping up any browned bits from the bottom.
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Add oregano, thyme, parsley, plum tomatoes, and chicken broth.
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Return the browned veal to the pan and stir everything together.
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Cover the Dutch oven, transfer it to the oven, and braise for approximately 1.5 hours, stirring every 30 minutes, until the meat is fork-tender.
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Remove from oven and stir to break up large pieces of meat.
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Serve immediately.