Osso Buco (Braised Veal Shanks with Vegetables)
The Wine Experience Recommendation: Barbaresco

Serves 4

from Chef Dana Benigno

Osso buco literally means, "bone with a hole," or hollow bones. It's a wonderful dish for to prepare for guests, since you all you do is put it together and stick it in the oven. It's ready to serve whenever you are ready and it makes it's own delicious sauce. A properly cooked Osso buco is one of the most tender morsels that can be eaten with only a fork.

Ingredients:                           
4 Veal Shanks of similar size
2 Cloves of garlic, peeled and slightly smashed
1/4 cup all purpose flour
2 to 3 tbs olive oil
1 Medium onion, chopped
2 Ribs celery, chopped
2 Medium carrots, chopped
1 Sprig of fresh rosemary (1 tsp dried)
3 Sprigs of fresh thyme, (1 tsp dried)
1/4 Tsp lemon zest
3/4 Cup red wine
2 Tbs tomato paste
1/4 Tsp. Salt
1/4 Tsp. Pepper
Unsalted or low sodium beef broth or water

1. Season the veal shanks on both sides with salt and pepper and coat lightly with the flour.

2. In a large oven-safe pot, heat the olive oil. When the oil begins to smoke, add the veal shanks and cook on both sides until golden brown. Remove from the pan and set aside.

3. Lower the heat and add the garlic, herbs and vegetables to the pan. Cook for 3 to 5 minutes until the vegetables begin to sweat.

4. Add the red wine and simmer for 3 minutes or so to evaporate the alcohol from the wine. Add the tomato paste and lemon zest and stir to combine.

5. Place the veal shanks back in the pot and add enough water to come half-way up the shanks. Bring the pot to a simmer and cover with a lid. Place the pot in a 350 degree oven and cook for 2 and 1/2 hours. You may need to check periodically and add water

6. The shanks are tender when a paring knife can be inserted into the shank and removed with absolutely no resistance. If you still meet resistance place back in the oven and cook and additional 20 minutes until they are tender.

7. When shanks are done, remove from the pan and set aside. Remove the sprigs of herbs from the pan and check the consistency of the remaining sauce in the pan. If it's too thin, add a 1 to 2 tbs of butter that's been combined with 1 tbs of flour to thicken the sauce slightly. Taste and season with salt and pepper

To Serve:
Place a veal shank on each plate and ladle some of the vegetables and sauce over each piece.