Osso Bucco in Red Sauce

The hubby and I look at the meat section at Wegmans every Sunday.  If we see veal shanks on sale, we snag them and nix whatever we were going to have for dinner.  This dish takes time, but is easy to prepare and comes out so rich and sumptuous it is worth the effort!

For the Veal Osso Bucco:

2 - 4 pieces veal shank

4 swirls EVOO, divided

1 large onion, large dice

1/2 bag baby carrots, whole or large dice

2-3 ribs celery, small dice, including any leaves

at least 3 garlic cloves, more if you like garlic

1 sprig rosemary

1 Tbsp. tomato paste
1/2 cup good red wine

1 (28oz) can crushed tomatoes

Kosher salt and pepper

Heat oven to 350 while preparing the ingredients.  In a large oven proof skillet, heat 2 swirls EVOO over medium high heat.  Sprinkle both sides of veal with salt and pepper.  Carefully place in skillet and cook until browned on both sides.  Don't try to lift up and peek under the meat.  Doing so will tear the meat and you won't get a nice browned side.  You will know the veal can be flipped when it releases easily.  Remove to a plate.  Put another swirl or two of EVOO into the pan and add the onion, carrots and celery, plus a large pinch of salt. The veggies will release some water, which will help pick up any browned bits on the bottom.  When the veggies are tender, stir in the garlic and rosemary; saute 1 minute.  Add the tomato paste and stir to combine/cook out.  Add the wine and scrape up any browned bits.  Carefully add the crushed tomatoes and stir.  Nestle the veal and any accumulated juices into the sauce.  Cover with an oven proof lid, or tightly with foil.  Place in the oven and cook until veal is falling off the bone, about 2 - 3 hours.  Remove from oven and season sauce with salt and pepper.

Remove the sprig of rosemary and serve veal over a bed of fluffy mashed potatoes, rice or my favorite, Parmesan polenta, making sure to give everyone a scoop of the rich sauce.

Filet Mignon with Red Wine Onion Sauce and Sauteed Shitake Mushrooms

The hubby was lucky enough to get this tonight :) He had it with Spicy and Creamy Collard Greens.
While your filets are cooking on an indoor grill pan or out on the grill, make the sauce and mushrooms.

For the Red Wine Onion Reduction:
2 strips bacon, diced
1 small onion, fine dice
1 clove garlic, minced
1/2c good quality red wine - one that you would like to drink with the steak
1-2 Tbsp. cold butter, cut into small peices
salt and pepper

In a saute pan, cook the bacon over medium heat until crispy. Use a slotted spoon to remove the bacon. Add the onion to the pan and cook over medium heat until very soft. You don't want the onions to brown. Add the garlic and cook for a minute or two more. Add the wine and crank the haet to high. Bring to a boil and reduce wine to just a few tablespoons. Turn off the heat, add the cold butter pieces and stir to combine. Taste and season with salt and pepper.

For the mushrooms:
1/2# Shitake mushrooms, stems removed and cut into strips
1 Tbsp butter
1 Tbsp EVOO
salt and pepper

Put the butter and oil in a saute pan over high heat. When melted and butter stops foaming, add the mushrooms and cook over high heat until golden brown. Season with salt and pepper.