Osso Buco Simplified Recipe

Preheat oven to 180 C (350 F).

Prepare a skillet with non-stick or oil spray. Warm skillet over medium heat.

Chop carrot, onion , red pepper, and celery, adding to heated pan with minced garlic.

Sautee gently--Enough to bring out the color of the vegetables and soften slightly.

While sauteeing, season shanks with fresh ground salt and pepper and dust very lightly with flour on both sides.

Once sauteed, set aside vegetables. Re-spray skillet and turn up to medium-high heat.

Place shanks in the skillet, then brown lightly to seal on both sides.

Lay browned shanks in a prepared ovensafe dish. Arrange sauteed vegetables around the edges, and sprinkle basil, oregano, marjoram, and thyme to the topside of the shanks. Put the baking dish in the preheating oven.

In the same skillet, re-warm over high heat and add broth, tomatoes, and vinegars (or wine). Bring to a boil and reduce by about 1/3.

Once sauce is reduced and still boiling, open oven and ladle sauce over shanks and vegetables.

Oven-braise at 180 C (350 F) for 90 minutes.

Let rest for a few minutes once done.

Serve with a light salad and risotto.

Nutrition (estimating 6 oz raw meat per person): 285 Cals; 12.1g Fat; 3.8g Saturated Fat; .71g Polyunsaturated Fat; 3.9g Monounsaturated Fat; 1035mg Sodium; 12.6 Carbs; 3.1g Dietary Fiber; 6.7g Sugars; 30.6g Protein; 98% Vitamin A; 6% Calcium; 77% Vitamin C; 11% Iron