Osso Bucco

Makes 6 servings

This has been a Christmas Eve dinner favorite for many years. I like to pair this with wild mushroom risotto and sauteed spinach.

ingredients

1
Rinse and pat dry veal shanks; tie kitchen string around each shank. Season with salt and pepper.
2
Heat oil in large stock pot over med-high heat; add veal and cook until brown all over,about 10 minutes, adding more oil if pot gets too dry. Remove from pot. Add onion, celery, carrots and garlic to pot; saute 5 minutes. Add tomato paste and cook 5 minutes until paste begins to brown. Add 3/4 bottle of wine, scrapping up brown bits from bottom of pot. Pour remaining wine into glass; drink. Add thyme, rosemary, bay leaves, peppercorns, chicken stock and veal shanks. Make sure veal is just barely covered by liquid; bring to boil and simmer 1 1/2 - 2 hours until meat is very tender and falling off the bone.
3
Remove veal shanks and cut string off; keep warm.
4
Strain liquid and return to pot. Boil until reduced by half. Pour 1/2 cup liquid into jar and add flour; shake until flour is incorporated. Pour back into pot. Add chicken base and whisk until thick and well seasoned. Serve veal shanks with sauce.