- 4 osso bucco veal shanks
- 1 small onion
- 2 sprigs fresh thyme
- Flour
- 1/4 cup white wine
- 2 tbsp tomato paste
- 2 cups stock or broth
- 6 tbsp The Olive Tuscan Herb Infused EVOO
- Salt and Pepper
In a skillet, heat 6 tablespoons of The Olive Tuscan Herb EVOO. Add the onion and a couple sprigs of thyme.
Dredge veal shanks in flour and add to the skillet. Cook over low heat until veal shanks start to brown. Deglaze pan with white wine, and cook until all wine has evaporated.
Dissolve the tomato paste in the stock and add to the skillet. Season with salt and pepper and cover. Simmer until the veal shanks are tender enough that the meat falls off the bone and the sauce is thick.