So, the other day I was grocery shopping and came across a packet of Osso Buco. I had never heard of it, so I called my mother-in-law and asked if she had made it before. She said yeah and shared a recipe she used.

This turned out to be a delicious meal! Mmm!

NOTE: I'm not responsible for making your mouth water!

Step 1: Ingredients

Here's what you'll need for three servings:

Veal Osso Buco (shanks)
Salt
Ground pepper
All purpose flour
Onion
Cellery
Carrot
White Wine
Rosemary
Bay leaves
Thyme
Vegetable oil
Parsley
Chicken stock
Lemon zest
Tomato paste

Non-food Essentials

Kitchen twine
Zester
Cheesecloth
Deep pot

Step 2: Prep Veal

Tie the shanks with the twine.
Sprinkle a pinch of salt and pepper on both sides.
Dredge the shanks in flour enough to form a nice coat.

Step 3: Brown Veal

Heat oil over high heat.
Add the shanks.
1. Let them brown 4-6 minutes.
Turn brown shanks over to the other side and brown another 4-6 minutes.
Remove from the pot and set aside for now.

Step 4: Prep Veggies

Lower the heat and proceed by prepping the veggies.
Cut one carrot, one celery stalk, and one half onion into small cubes.

Step 5: Add Veggies and Tomato Paste

Turn the heat up to medium and mix in the veggies.
Add a tablespoon of tomato paste and mix.

Step 6: Add White Wine and Chicken Stock

Place the shanks back into the pot.
Add 1/2 cup of white wine and allow it to reduce by half. About 5-8 minutes.
Add enough chicken stock to reach the surface of the shanks but not cover them.

Step 7: Add Herbs

After adding the chicken stock, prepare the bouquet garni.
1. Cut a 6"x6" cheesecloth square.
2. Sprinkle 1 teaspoon each of thyme, crushed bay leaves, and rosemary into the middle of the square.
3. Tie it with the twine and add it to the pot.
Bring to a boil and then cover and simmer 60-90 minutes, or until the meat easily comes off the bone.