Veal Shanks Braised in White Wine

Ingredients

1. 6 tablespoons vegetable oil
2. 6 large, meaty center-cut pieces of osso buco (about 5 pounds)
3. Salt and freshly ground pepper
4. 4 medium carrots, cut into 2-inch pieces
5. 1 large onion, chopped
6. 1 tablespoon tomato paste
7. 1 tablespoon minced garlic
8. 3 cups dry white wine
9. 1 teaspoon dried marjoram
10. 1 teaspoon chopped fresh marjoram
11. 2 cups packed chopped kale
12. Boiled Yukon Gold potatoes, for serving

1. Preheat the oven to 350°. Heat 1/4 cup of the vegetable oil in a large skillet. Season the veal shanks with salt and pepper and brown them in the skillet over moderately high heat, about 8 minutes per side; transfer to a platter.
2. Reduce the heat to moderately low and add the remaining 2 tablespoons of oil. Add the carrots, onion, tomato paste and garlic and cook, stirring, until the onion is just soft, about 3 minutes. Return the veal and add the wine, dried marjoram and 2 cups of water. Cover and bring to a boil, then cook in the oven for about 2 hours, or until very tender.
3. Transfer the veal and vegetables to a large shallow bowl, cover and keep warm. Boil the liquid in the skillet over high heat until reduced to 2 cups, about 15 minutes. Add the fresh marjoram and kale and cook until the kale is tender, about 2 minutes. Pour the sauce over the veal and serve with the potatoes.