On a cold Sunday evening, there is nothing better than to sit down at the dinner table with a nice glass of red wine and a steaming plate of Osso Buco - especially when it is made by Dear Husband. One of our favorite dishes, he had not made it in almost five years. One bite told us that we would not be waiting another that long again.
Adapted from the Culinary Institute of America, Cooking at Home
4 lbs veal shank, 1 1/2-2 inches thick
2 T olive oil
1 large yellow onion, diced
1 carrot, diced
1 leek, white and light green parts, sliced
2 cloves garlic, minced
3T tomato paste
3/4 cup dry white wine
1 3/4 cups beef broth
1 t minced fresh thyme
1/2 tsp minced fresh rosemary
salt and pepper
1. Preheat the oven to 350F. Trim the veal of excess fat. Season with salt and pepper and dredge in flour.
2. Heat oil in a Dutch oven over medium high heat. Sear the veal until brown on all sides. You may need to do this in batches. Remove veal to a platter and set aside.
3. Pour off all but 2T of the fat. Add onion and cook until golden brown, 5 minutes. Add carrot and cook 3 minutes. Add leeks and garlic and cook for an additional two minutes. Add tomato paste; cook for one minute.
4. Add wine to the pan and stir to deglaze. Simmer until wine has reduced by half. Return veal to pan with any juices that have accumulated. Add enough broth to cover the veal by two-thirds.
5. Bring to a gentle simmer. Cover and transfer to the oven. Braise for two hours, turning meat occasionally. Add thyme and rosemary and braise, partially covered for one more additional hour.
6. Adjust season. Serve over noodles or better yet, creamy polenta.