Ossobuco Broth

Method

1. Prepare the vegetables: cut celery, carrot, and onion into small cubes.
2. Heat a drizzle of olive oil in a pot. Crush the garlic clove and add it to the oil.
3. Add the veal ossobuco pieces and sear over medium heat.
4. Add the cubed vegetables, salt, and pepper. Continue sautéing for about 10 minutes until the meat develops a nice Maillard reaction.
5. Pour in 2 liters of water. Increase the heat, cover the pot, and bring to a boil.
6. Once boiling, reduce the heat to low and simmer for 50 minutes.
7. After 50 minutes, check that the meat is tender. Strain the broth through a fine-mesh sieve.
8. The broth is ready to use immediately or can be stored for later.