Osso Buco is really the perfect winter dish. It is pretty easy too. This was a winner.
8 veal shanks cut for osso buco
1/4 lb. of proscuitto torn up
2 Spanish Onions chopped
2 large carrots peeled and chopped
4 stalks of celery chopped
1 28 ounce can crushed tomatoes
2 cups beef broth
2 cup white wine
2 tbsp. tomato paste
2 lemons – use the zest and also thinly slice
6 Bay leaves
2 tsp. dried thyme
Salt and Pepper
Preheat the oven to 350.
In a large dutch oven cover the bottom with olive oil. Mix about 1 cup flour with salt, pepper and a little bit of paprika. Dip each shank into the flour mixture and then brown them in the pan. Takes a few minutes on each side. Then set aside.
Add a little more oil and then put in the chopped proscuitto until it get browned. Happens quickly. Now add the onions, carrots, celery and lemon zest. Saute until this mixture is soft. Add in the tomato paste and stir for another few minutes and it is completely incorporated into the vegetables. Add the wine, beef broth, crushed tomatoes and the bay leaf and thyme (put this either in cheese cloth or a small spice bag) including some salt and pepper to taste.
Then put the veal shanks back into the pot. Place one piece of sliced lemon on top of each. Bring to boil, put the lid on and put it in the oven for about 2 hours. The meat should be almost falling apart.
Serve with a creamy polenta. Can be made in advance too. Delicious!