Osso Buco With Homemade Pesto

Total Time: 1 hr 40 mins Preparation Time: 40 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 6 tablespoons olive oil
• 8 pieces veal shanks, 1 1/2 - 2-inch thick
• 1 1/2 cups carrots, chopped
• 1 1/2 cups celery, chopped
• 1 1/2 cups onions, chopped
• 3 garlic cloves, chopped
• 1 cup dry wine
• 1 (28 ounce) can crushed tomatoes in puree
• 1 cup chicken broth
• 1 cup beef broth
• 1 cup homemade pesto sauce (see below)
• 2 bay leaves
• 1 tablespoon chopped fresh thyme
• 1 cup fresh basil, firmly packed
• 5 tablespoons olive oil (or more if desired)
• 1/4 cup freshly grated parmesan cheese
• 1 garlic clove

Recipe

• 1 homemade pesto: combine basil, oil, grated parmesan cheese and garlic in mini processor and blend until almost smooth. season pesto to taste with salt and pepper.
• 2 osso buco: preheat oven to 325*.
• 3 heat oil in large wide ovenproof pot over medium-high heat.
• 4 sprinkle veal all over with salt and pepper. add veal to pot in single layer and cook until brown, turning occasionally, about 8 minutes.
• 5 transfer veal to large plate.
• 6 add chopped vegetables and garlic to pot; saute until beginning to color, about 10 minutes.
• 7 add wine and boil until reduced to glaze, stirring often, about 4 minutes.
• 8 add tomatoes, chicken broth, beef broth, pesto, bay leaves, and thyme; stir sauce to blend.
• 9 return veal and any juices to pot, arranging veal in single layer. bring to boil, cover pot and place in oven.
• 10 braise veal until very tender, about 1 hour 45 minutes.
• 11 tilt pot; spoon fat from surface of pot.
• 12 season sauce to taste with salt and pepper.
• 13 divide shanks among plates; spoon sauce over and serve. (may be served as is or over egg noodles if desired).