Tom's Osso Buco with Balsamic Onions

Tom's Osso Buco with Balsamic Onions

Ingredients

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