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Braising Veal for Ossobuco
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The illustrations show veal shin being prepared and cooked for Ossobuco alla Milanese, but this basic method for braising may be used for any long-cooking meats, including poultry, pork, lamb, and beef.
Make slits in the veal along the lines where the muscles meet and stuff with trito. Secure the slices with butcher’s twine.
Heat the oil with the aromatics to infuse the oil with their flavor. Add the meat and sear on both sides until browned.
Add the soffritto and cook until the color deepens and the flavors concentrate.