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Ossobuco

Ossobuco, named for the marrow-filled bone ("bone with a hole") that adds richness to the sauce, is a meal I love making for guests when I have plenty of time to let the meat slow braise in my homemade tomato sauce. I first sauté onion and garlic in olive oil, then add the meat to the pan to sear one side. I added red wine and once browned, I flip the meat over and add the carrots and celery and chopped parsley. I always add garlic salt and plenty of salt and pepper because there was A LOT of meat! Then I added tons of my homemade tomato sauce so that the meat was covered completely. Add fresh basil and let sit, checking occasionally for meat tenderness. Depending on how much meat you're cooking, you probably will land at about 3.5-4.5 hours, so plan accordingly! I served over pasta, but you can do it with risotto or polenta or all by itself. Of course you must have fresh bread to dip in the extra sauce, "scarpetta", that's the Italian way! Buon appetito! From my home to yours, Rita V.