classic osso buco

prep: 35 minutes | cook: 2 hours | MAKES: 6 servings

• 1 Tbsp. olive oil
• 1 lb. beef or veal shank crosscuts, cut 1 to 2 inches thick
• 8 oz. beef or veal stew meat, cut into 1-inch pieces
• 1 cup chopped onion
• ½ cup finely chopped carrot
• 6 cloves garlic, minced
• 2 Tbsp. all-purpose flour
• 1 28-oz. can whole tomatoes, undrained
• ½ cup dry white wine
• ½ cup chicken broth
• 1½ tsp. salt
• ½ tsp. freshly ground black pepper
• ¼ tsp. dried thyme, crushed
• Hot cooked pappardelle pasta or other pasta
• Grated Parmesan cheese (optional)

1. In a 4- to 5-qt. pot heat oil over medium-high heat. Add shanks and stew meat; cook 5 minutes or until well browned on all sides. Using a slotted spoon, remove meat.

2. Add onion and carrot to pot; cook over medium heat 5 minutes, stirring occasionally. Add garlic; cook and stir 30 seconds. Sprinkle with flour; cook and stir 1 minute more. Carefully add the next six ingredients (through thyme), stirring to break up tomatoes. Return meat to pot. Bring to boiling; reduce heat. Simmer, covered, 2 hours or until meat is very tender.

3. Remove shanks; cool slightly. Separate meat and marrow from bones; discard bones. Return meat and marrow to pot. Serve with pasta and, if desired, top with cheese.

PER SERVING: 490 cal., 7 g fat (2 g sat. fat), 80 mg chol., 932 mg sodium, 68 g carb., 6 g fiber, 7 g sugars, 34 g pro.

IN A NAME

In Italian, “osso buco” means “bone with a hole,” which refers to the shank cut of meat used to make the classic dish. If your grocery story doesn’t carry this cut, you can ask the butcher to order it for you.