The Modern Nonna

0 Sear the meat. Heat olive oil in a large wide pan or dutch oven over medium-high heat. Season veal pieces with salt and pepper. Sear for 2-3 minutes per side until browned. Remove and set aside on a plate.
1 In the same pan over medium heat, add the diced onion, bell peppers, and carrots. Cook for 5-7 minutes, stirring often, until softened.
2 Add the sliced garlic and cook for 1 minute until fragrant.
3 Add tomato paste and cook it off. Add in the shredded cabbage, salt, and stir. Nestle the seared osso bucco pieces on top and in between the vegetables.
4 Add unsalted vegetable broth (enough to cover the top), bring to a boil, then reduce heat to low and simmer for 1.5 hours, stirring occasionally.
7 Once everything is simmering, resist the urge to stir constantly. Letting it cook undisturbed helps the meat stay intact and allows the flavors to develop naturally.
5 After 1.5 hours, add peeled and diced potatoes. Cook another 30 minutes or until the meat is tender and potatoes are cooked.
6 Take off heat, garnish with fresh dill and enjoy with hot pepper on top or anything you like. Spoon into bowls and top with plenty of fresh dill. Best served with crusty bread or over rice.