4 veal shanks, tied around the circumference with butcher’s twine
1 tablespoon olive oil
Salt and ground black pepper
2 tablespoons butter
1 large each: carrot, celery stalk, and onion, cut into small dice
4 large garlic cloves, minced
4 thin slices prosciutto (about 2 ounces), minced
2 teaspoons Italian seasoning
1 can (14.5 ounces) petite-diced tomatoes
1 cup red wine
2 cups chicken broth
1 cup quick grits
4 ounces goat cheese
Instructions
Heat a large heavy-bottomed deep skillet or soup kettle over low heat. Coat both sides of shanks with oil and season generously with salt and pepper. A few minutes from browning shanks, turn heat to medium-high. Add shanks to hot pan and cook, turning only once until brown on both sides, about 6 minutes total. Transfer to a plate; set aside.
Remove pan from heat to cool slightly, then add butter, and return to medium-high burner. Add carrots, celery, and onion; sauté until soft and lightly browned, 4 to 5 minutes. Add garlic, prosciutto, and Italian seasonings; sauté until fragrant, 30 seconds to 1 minute longer. Add tomatoes, wine, and broth, bring to a simmer, and return shanks to pan. Turn off heat and place a piece of heavy-duty foil over the pan. Using a potholder to protect hands, press on foil so that it touches the stew. Seal foil completely around the edges. Place lid on skillet to create a tight seal. Turn burner on medium-high until juices bubble. Set pan in oven and cook until shanks are fork tender, 1 hour and 15 minutes.
When ready to serve heat 4 cups water and 1 teaspoon salt to boil in a large saucepan. Whisk in grits; continue to whisk until soft, but thick, 4 to 5 minutes. Whisk in goat cheese. Spoon a portion of grits on each of 4 plates. Top each with a veal shank and a portion of sauce. Serve.
Recipe by Three Many Cooks at https://threemanycooks.com/recipes/meaty-mains/osso-bucco-yes-or-no-a-giveaway/