Osso Buco with Balsamic Onions

Osso Buco with Balsamic Onions
Photo by Randy Mayor

Ingredients

  • 4 (10-ounce) veal shanks (1 1/2 inches thick)
  • 1 (14.5-ounce) can diced tomatoes with basil, garlic, and oregano
  • ½ teaspoon crushed red pepper
  • 3 tablespoons balsamic vinegar
  • 4 garlic cloves, minced
  • 1 ½ cups dry white wine, divided
  • ½ teaspoon black pepper, divided
  • + 8 more ingredients
    • 3 cups fat-free, less-sodium chicken broth
    • 4 cups vertically sliced onion
    • 2 teaspoons lemon zest
    • 1 (19-ounce) can cannellini or other white beans, rinsed and drained
    • 1 tablespoon sugar
    • ¼ cup sliced fresh basil
    • 2 teaspoons dried thyme, divided
    • ½ cup tubetti (small, tube-shaped pasta)

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 caramelize...

View full recipe at My Recipes

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