Osso Buco with Balsamic Onions |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
4 cups vertically sliced onion |
1 1/2 cups dry white wine, divided |
1 tablespoon sugar |
2 teaspoons dried thyme, divided |
1/2 teaspoon black pepper, divided |
3 tablespoons balsamic vinegar |
4 (10-ounce) veal shanks (1 1/2 inches thick) |
3 cups fat-free, less-sodium chicken broth |
1/2 teaspoon crushed red pepper |
1 (14.5-ounce) can diced tomatoes with basil, garlic, and oregano |
4 garlic cloves, minced |
1/2 cup tubetti (small, tube-shaped pasta) |
1 (19-ounce) can cannellini or other white beans, rinsed and drained |
1/4 cup sliced fresh basil |
2 teaspoons lemon zest |
Directions:
1. Combine onion, 1/2 cup wine, sugar, 1 teaspoon thyme, and 1/4 teaspoon black pepper in a large Dutch oven. Cover and cook over medium heat 20 minutes or until onion is soft, stirring occasionally. Add vinegar; cook, uncovered, 15 minutes or until liquid almost evaporates and onions are caramelized. Remove 3/4 cup onion mixture; set aside.
2. Sprinkle the veal with 1/4 teaspoon black pepper. Add 1 cup wine, 1 teaspoon thyme, veal, broth, red pepper, tomatoes, and garlic to pan; bring to a boil. Cover, reduce heat, and simmer 1 hour and 15 minutes, turning veal occasionally. Uncover and cook for 30 minutes. Stir in pasta and beans; simmer 15 minutes or until pasta is tender. Serve with the reserved onion mixture, basil, and lemon zest.
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