This is one of our favorites cold weather meals - it's hearty, savory, and warms the soul.

Osso Buco is a popular Italian dish of veal shanks that are slow simmered in a delectable tomato and finely chopped veggie sauce that turns into a delicious thick gravy as the meat cooks and the sauce thickens.

Usually served with long strands of thick pasta to absorb the gravy goodness, and topped with dry grated Parmesan & fresh parsley, it is truly the food of the Gods!

The following recipe was developed by The Missus and will yield a finished product as good as any fine restaurant and is fairly simple to make.

Osso Buco

3-4 veal shanks
1/2 onion
1 carrot
2 celery stalks
5 garlic cloves
4 tbsp olive oil
1 tsp oregano
1 tsp dried parsley
1 tsp thyme
1/2 small can tomato paste
1/2 cup red wine
1 cup beef broth
3 bay leaves
Salt and pepper to taste

Sear the shanks in a hot pan with 2 tbsp oil until browned. Preheat oven to 300 degrees.

Combine onion, garlic, celery and carrot into food processor and pulse until down to a fine chop. Remove shanks and place in clay pot or small roasting pan.
Sautée the vegetable mix in 2 tbsp olive oil until tender. Add parsley, thyme oregano and tomato paste and cook for 3-5 minutes.

Turn heat on high and add red wine and reduce for 2-3 minutes. Reduce heat and add beef broth until well combined. Add salt and pepper to taste. Pour sauce over shanks and add bay leaves.
Cook covered in oven for 2-3 hours until shanks are fork tender. Remove cover from pan about 3/4 of the way through the cook to allow the sauce to thicken.

Serve over or with cooked long egg noodle pasta* with fresh parsley and grated Parmesan cheese. Enjoy!

*Osso Buco is traditionally served with risoto or polenta, though we prefer long egg noodle pasta. Mashed potatoes are another serving option.