quick and easy meals for 1 or 2

Osso Buco

Ok it’s Sunday. This great and pretty easy to make (for a Sunday meal). It’s well worth doing.

6 Crosscut Veal Shanks (2 Inch Thick) If there are only whole shanks on display you can go with that. If they display only whole ones that usually means they are small ones and you’ll have to eyeball them and determine how many you’ll need. Usually 1 per person. Also, if you use flanks tie some string around them so they don’t fall apart while cooking.
1/2 floursalt and pepper
1/2 cup butter2 tbsp. good olive oil
1 med. onion chopped
3 stalks celery chopped
2 large cloves of garlic minced
2 med. sized carrots chopped
1/2 bottle red Wine!!
1 small (10-12 oz) can diced tomatoes.

Topping:
zest from 2 lemons
1 garlic clove minched
4 tbsp. chopped fresh parsley. Or 2 tbsp. dried. Fresh is best for this but dried will work

Preheat the oven to 325 degrees F. Dust each shank with flour, salt and pepper. In a large oven proof pan, melt 1/2 the butter with the oil, and brown the shanks well on both sides. Remove to a separate plate. Add the remaining butter, and the vegetables. Do the vegetables until tender. Add the wine, scrape up any brown bits on the bottom, bring to a boil and reduce by half. Add the tomatoes and mix well. Return the shanks to the pan, cover and place in the oven for at least 2/1/2 hours. If you go with whole shanks turn them once while cooking. Mix together the topping, and serve one shank per person with some sauce ladled on top. Sprinkle with the topping and serve with Risotto alongside.

Start the Risotto after the veal has been on for about 1 ¾ to 2 hours

6 Cups chicken broth, heated
about ¾ cup butter
1/2 cup onion finely chopped
2 Cups arborio rice if you can find it. If not go with reg. rice.
1/2 Cup White Wine
1/2 tsp. dried saffron
1/2 Cup grated parmesan cheese

Heat about 1/2 of the butter in a heavy saucepan. Add the onions and cook until they are translucent. Add the rice and stir until it is well coated with the butter. Add the white wine, and 1/2 cup of hot broth, stirring as it is absorbed. Continue like this, adding app. ½ cups of hot broth at a time let it be absorbed and then add another, and stirring continuously for about 20-25 minutes or until the rice is cooked, but remains slightly firm to the teeth. About 5 minutes before completion, add the saffron. Remove from the heat, stir in the remaining butter and the parmesan cheese. The veal should be done now. Handle it carefully, it will want to "fall off the bone".

SERVE IT UP!!!!! With some salad, good crusty bread, grated parmesan cheese and another bottle of wine!!