Classic Italian Osso Buco

Technically, to braise means to cook
something slowly in a little liquid.
One handy trick is to cover the
braising meat with a parchment paper,
pressed right down onto the surface of the liquid.
The paper absorbs some of the fat, which helps keep
the surface of the meat moist. At the same time,
it allows some reduction in the liquid that
will become the meat’s sauce.

Ingredients:
3 lbs. veal shanks
salt and pepper to taste
1/4 Cup olive oil
2 T. garlic minced
12 whole peeled shallots
2 C. white wine
juice of two oranges
1 t. dijon mustard
4 C. beef broth
4 roma tomatoes roughly chopped
2 T. tomato paste
2 sprigs fresh rosemary
4 sprigs fresh thyme
4 oz. butter

Directions:
Season veal shanks with salt and pepper.
Heat the vegetable oil in a skillet and saute
veal shanks until brown on all sides.
Remove meat from pan and reduce heat to medium.
Add garlic and shallots, saute briefly.
Add white wine, orange juice and dijon mustard, reduce by half.
Add the beef broth, tomatoes, fresh herbs and tomato paste.
Return the veal shanks to the pan. Cover and bring to a boil.
Reduce to a very slow simmer and cook for 1 1/2 to 2 hours
or until meat pulls away from the bone.
Remove the shanks from the pan and return the juice to a boil.
Gradually add the butter until the sauce thickens.
Add salt and pepper to taste.