I have something to share with you.

All through college and graduate school, I worked at restaurants.  I waited tables, cooked a bit, even bartended.  But my favorite thing to do was watch the chef cook and learn the recipes.  I have a lot of great recipes from the various spots I worked at and this dish is definitely one of my favorites, especially on a cold winter night.

Veal Osso Buco

Ingredients:

• Red wine
• 2 medium to large veal shanks
• mirepoix  (chopped celery, carrots & onions)
• Fresh Herbs(rosemary, thyme, basil) wrapped in cheesecloth
• Salt and Pepper
• flour to dust
• 5 large cloves of garlic
• Large can stewed whole tomatoes
• orzo

Directions:

• Salt and Pepper the veal, dust with flour and brown in oil in a deep stock pot.
• Remove the meat, Add mirepoix and garlic. Cook till onions are translucent and deglaze with red wine.
• Add the meat back in, cover with canned tomatoes and top with herbs.
• Cook for 2 1/2 hours on low heat or until meat falls off the bone.
• If sauce is dry, add stock(beef, veal, chicken). If loose, add cornstarch dissolved in stock or water.
• Serve over orzo.