How to Make Osso Buco with Julienned Vegetables

Season the osso buco with salt and pepper.

Brown the osso buco over high heat on both sides.

Take out the meat, pour out the burnt oil, add wine, put the meat back in, and add broth to come halfway up the sides of the meat.

Add a bouquet garni, cover the pot with aluminum foil.

Cover the pot with the lid and simmer gently for 1 hour.

Add julienned vegetables, cover again with foil and the lid, and simmer gently for 1 to 2 hours, or until a skewer slides easily in and out of the meat and the vegetables are tender. Serve them on top of the veal in a soup plate with the braising liquid.