Name: Osso Buco with Red Wine
Ingredients: 2 tablespoons extra-virgin olive oil; Six 2-inch-thick meaty veal shanks, each tied with string (3/4 to 1 pound each); Salt and freshly ground pepper; 2 large carrots, cut into 1/2 -inch dice; 1 medium onion, cut into 1/2 -inch dice; 1 celery rib, cut into 1/2 -inch dice; 2 garlic cloves, minced; 1 cup dry red wine, such as Barbera or Chianti; 1 cup drained canned Italian tomatoes, coarsely chopped; 1 cup chicken stock or canned low-sodium broth

Servings:

Osso buco is one of the great classic Italian recipes, having originated in Milan, in the Lombardy region of northern Italy. This dish of veal shanks braised in red wine emerges from the oven rich and tender. Be sure to get thick, meaty veal shanks for this recipe. Have your butcher tie each piece of veal shank around the middle with cotton kitchen string; this will help the meat keep its shape as it cooks. Serve the osso buco with its traditional partner, Risotto alla Milanese, or a simple version of polenta or mashed potatoes to pair with the velvety sauce. And for fun, offer small spoons so guests can scoop out the luscious marrow from inside each bone; it's what the dish was named for, and part of what makes it so special.

Ingredients

2 tablespoons extra-virgin olive oil
Six 2-inch-thick meaty veal shanks
Salt and freshly ground pepper
2 large carrots, cut into 1/2-inch dice
1 medium onion, cut into 1/2-inch dice
1 celery rib, cut into 1/2-inch dice
2 garlic cloves, minced
1 cup dry red wine, such as Barbera or Chianti
1 cup drained canned Italian tomatoes, coarsely chopped
1 cup chicken stock or canned low-sodium broth

Directions

Preheat oven to 325°F. Heat olive oil in a large enameled cast-iron casserole. Season veal shanks with salt and pepper and cook over moderate heat until browned, about 8 minutes per side. Transfer veal shanks to a plate.
Add carrots, onion, celery and garlic to casserole. Reduce heat to moderately low and cook, stirring, until tender, about 7 minutes. Add wine and cook, scraping up any browned bits, until slightly reduced, about 5 minutes. Add tomatoes and chicken stock and bring to a simmer over high heat.
Return shanks to casserole, nestling them into vegetables; add any accumulated juices. Cover casserole, transfer to oven and braise shanks for 1 hour. Turn shanks over, cover and cook for about 1 hour longer, until meat is very tender. Transfer shanks to a rimmed platter and cover loosely with foil. Measure sauce; you should have 2 cups. If necessary, reduce sauce over high heat. Season with salt and pepper.
Cut strings off shanks. Spoon sauce on top and serve.

Serve the dish with small spoons so guests can scoop out the marrow. Â© Fredrika StjÃ¤rne