Osso Buco

Directions

1. Pat the veal dry with a paper towel and season with 1 teaspoon salt and 1/2 teaspoon pepper.

2. Heat the olive oil over medium-high heat in a high-walled pan. Once shimmering, add the meat and sear on both sides, about 2-3 minutes per side.
3. While the meat sears, finely chop the carrots, onion, and celery, and roughly chop the garlic.
4. Remove the meat from the pan and set aside on a plate. Add the veggies to the pan and sauté for 5-7 minutes, until translucent.
5. Stir in the tomato paste, garlic powder, onion powder, oregano, paprika, 1 teaspoon salt, and 1/2 teaspoon black pepper. Toast for about 2 minutes, until it deepens in color.
6. Return the meat to the pan and pour in enough broth to cover the meat completely.
7. Cover the pan with its lid and bring the liquid to a boil, then lower the heat to simmer.
8. Cook for 1 1/2 to 2 hours, until the meat is tender and falls off the bone.