- 6 tablespoons vegetable oil
- 6 large, meaty center-cut pieces of osso buco (about 5 pounds)
- Salt and freshly ground pepper
- 4 medium carrots, cut into 2-inch pieces
- 1 large onion, chopped
- 1 tablespoon tomato paste
- 1 tablespoon minced garlic
- 3 cups dry white wine
- 1 teaspoon dried marjoram
- 1 teaspoon chopped fresh marjoram
- 2 cups packed chopped kale
- Boiled Yukon Gold potatoes, for serving
- 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.
- 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.
- 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.
The simplicity of this dish gives you a lot of wine choices. Try an older Italian red, such as Luigi Ferrando Carema with its mellow fruit. The Eyrie Vineyards Pinot Noir Reserve, with more forward fruit, would not overpower the veal either.