Braised Veal Shank

Or more commonly known in the culinary world as "Osso Buco". However, this is my own recipe...I don't use white wine, I use red, plus I do not thicken the sauce. It's rather easy to make, just takes time. Make sure you have lots of fresh bread to dip into the sauce ! My taste tester (husband) commented that it was the best version of the well known dish he's ever had...Then again, he's biased..

Time: 2 1/2 hours
Effort: Easy
Serves 2

2 veal shanks (with a nice sized bone with marrow) - sides cut so they won't curl up
3 celery stalks, diced
2 carrots, diced
1 small sweet red pepper, diced
1 shallot, diced
1 large ripe tomato, cored and diced
2 tbsp olive oil
2 tbsp tomato paste
salt and coarse black pepper
1 beef bouillon cube
1 1/2 c dry red wine
3 bay leaves

Heat the oil in a medium sized shallow saucepan or skillet. Quickly saute the shanks so they are browned on both sides. Remove from pan onto a plate. Saute the shallot, celery, carrots and red peppers until they are almost cooked. Add the tomato and simmer until alot of the tomato has dissolved. Add the red wine and the bouillon cube and simmer on medium for a few minutes. Return the shanks to the pan, and add the bay leaves, then simmer on low with the cover on, for approximately 2 hours, turning the shanks over from time to time and stirring the sauce. Adjust the taste to your liking by adding salt and pepper. When the meat is almost fully cooked, mix in the tomato paste and simmer again until the meat is so tender it can be cut with a fork.
Braised Veal Shank - Served with leftover Quinoa Pilaf