Beef Osso Buco in the Dutch Oven

Step 1 – Prepare the meat:
Season the beef shanks with salt and pepper on both sides and lightly coat them with flour. Heat 1 tbsp olive oil in a skillet and sear the meat on both sides until golden brown and sealed. Transfer into a Dutch oven.

Step 2 – Vegetables:
In the same skillet, add the chopped vegetables and season with salt and pepper. Sauté until they take on color, then add a knob of butter for extra flavor.

Step 3 – Slow cooking:
Transfer the vegetables into the Dutch oven, pour in the white wine, cherry tomatoes, bay leaves, thyme, and some water. Cover with a lid and bake at 185°C for about 1 hour and 30 minutes.

Step 4 – Sauce:
Once cooked, strain the pan juices and thicken them in a skillet with a little flour to create a rich sauce.

Step 5 – Serving:
Serve the osso buco hot with rice or creamy mashed potatoes, drizzled with the velvety sauce.