Ossobuco di vitello brasato al pomodoro

Ingredienti

• 1 kilogram (2.2 pounds) Osso buco (veal shanks)
• 4 tablespoons olive oil
• 1 medium-sized onion (minced)
• 2 teaspoons tomato paste
• 2/3 cup semi-sweet red wine
• 2 whole garlic cloves (no need to peel)
• 1 bay leaf
• 2-3 sprigs rosemary
• 1 teaspoon fresh or dried thyme (minced)
• 1 cup (250 ml) vegetable or chicken stock
• 250 grams (8.8 ounces) tomato sauce (Passata)
• 1 teaspoon sweet paprika

Preparazione

1. 1

   Prepare the meat. Tie the veal shanks with kitchen string to help them keep their shape and not fall apart while they cook. Season with salt and pepper.

2. 2

   Preheat oven to 180°C / 350°F.

3. 3

   Heat olive oil in a Dutch oven or oven-safe saute pan with a lid.

4. 4

   Sear the meat until nicely browned on both sides. Remove the meat and set it aside. Turn the heat to low.

5. 5

   Add the onion and saute until softened and translucent.

6. 6

   Stir in the tomato paste and cook for a minute.

7. 7

   Pour the wine and add the meat back into the pan. Let the wine cook down into a thick sauce.

8. 8

   Pour in the tomato sauce and the stock.

9. 9

   Add all the seasonings (bay leaf, thyme, rosemary, garlic cloves, paprika). Season with a little bit of salt as well.

10. 10

    Bring to a gentle simmer and put the lid on.

11. 11

    Transfer to the oven and cook for 40 minutes.

12. 12

    Drop the oven's temperature to 160°C / 320°F and cook for 1 hour more.