Hi Everyone....I felt like cooking a long and very heart warming dish...so I made some osso bucco....the flavors of this dish are so layered and wonderful...I made white wine button mushroom risotto for my base...it was fantastic...........Here is the recipe....it is so good!!! lots of flavor!!! you know when I was a kid I would have thought this was a terrible dinner...funny how we crave food like this when we get older...I love cooking...it is another way we can be creative...food is our paint and the plate is the canvas.....
Enjoy!!!
Ingredients
• 3 tablespoons olive oil
• 4 -5 pounds veal shanks pieces (about 1 large or 2 small per person)
• 3 cups diced onion
• 2 cups diced celery
• 2 cups peeled and diced carrot
• 3 cloves garlic, crushed
• 1 1/2 cups white wine
• 2 cans (28-oz ) diced tomato
• 4 sprigs fresh thyme
• 4 sprigs fresh oregano
• 2 bay leaves
• salt and pepper to taste
Directions
1. Preheat oven to 325 °F. Heat a large ovenproof pot over medium high heat and add 1 tbsp oil. Sear veal shanks until browned on each side and remove. You may have to do this in batches, adding oil after each batch. Remove veal from pan and set aside. Reduce heat to medium, add onion, celery and carrot, sautéing until onions are translucent, about 5 minutes. Add garlic and cook one minute more. Stir in white wine, bring to a simmer, add tomatoes. Stir in thyme, oregano and bay leaf. Add veal shanks back to pot, ensuring they are covered with liquid (add water if needed). Bring to a simmer, cover then place pot in oven. Cook for 2 to 2 ½ hours, until veal pulls away from the bone easily.
2. To serve, spoon veal onto a serving plate. Remove herbs and return sauce to a simmer. Stir in olives and adjust seasoning. Spoon sauce over veal and serve with a white wine risotto
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