Osso Buco With Homemade Pesto

This recipe comes from the December 09 issue of Bon Appetit Magazine and is very easy to make. Tying a piece of kitchen string around each veal shank keeps the meat from falling off the bone while cooking.

• Ready In: 1 hr 40 mins
• Serves: 4

Ingredients

• 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 white 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

• HOMEMADE PESTO

• 1  cup fresh basil, firmly packed
• 5  tablespoons olive oil (or more if desired)
• 1⁄4 cup  freshly grated parmesan cheese
• 1  garlic clove

Directions

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).