Best Osso Buco

A very old comfort food recipe,
this one is long and work involved
but well worth the time and effort.


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

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