ITALIAN OSSO BUCO

Steps:

• In a large skillet or Dutch oven with a tigt-fitting lid, add 2 T olive oil over medium heat. Season shanks with salt an dpepper on both sides, then brown them on all sides. When browning is done, remove the shanks to a bowl to be added back in later. In the same pan, reduce heat to low and all 2 T olive oil and butter. Add the onions, peppers, carrots, celery and garlic. Stir wiell to coat, then cover. simmer, stirring occasionally, for about 10 minutes. (this will allow the vegetables to release their juices.) Add the Marsala or sherry and the brandy, also the balsamic vinegar. Stir in well, cover again, and let simmer on low for about 6-8 minutes. Make a "bouquet garni" out of the rosemary, thyme and bay leaves. (wrap them in cheese cloth and tie with cooking twine.) Add this to the simmering vegetables, along with the tomato paste. INcrease heat to medium-high and add the shanks and chicken, veal or beef stock. Stir both in well to mix with vegetables. When broth is boiling, reduce heat to low again and cover. cook for about 1-1 1/2 hours. veal should be "falling off the bone" tender after an hour or less. Lamb or beef might take a full hour and a half to reach maximum tenderness. Falling off the bone is probably not going to happen with lamb or beef, but the meat whould be very tasty and quite tender. Garnish with gremolata, and serve the osso buc with risotto, or with cramy mashed potatoes. Variations: 1 Add either a 14 oz. or 28 oz. can of diced tomatoes at the pint you add the Marsala and the brandy. 2. At eh end of cooking, mix 1 cup of sour cream with 1 T of flour. Stir into the osso buco and remove from the heat. (This would give you a German version. German Veal shank Stew)