I can never pass up buying gorgeous osso buco when I see them.  The cross-cut veal shanks have a marrow bone that cooks beautifully after braising in the oven, surrounded by tender, fall-off-the-bone meat flavored with whatever you season and surround the cooking meat in. Just like any braised meat, first you sear the meat to golden brown to enhance the overall flavor of the dish; next come aromatics, seasonings an liquids to cover.

This unique recipe from Bon Appétit Magazine includes garlic, clove-studded onions, fresh sage, thyme, rosemary and tomatoes into the mix. The cloves add a warm spice-filled aroma to the dish, the herbs a fresh yet deep overall flavor, and the tomatoes mixed with wine and stock, a hearty almost tangy aspect to round out the flavor profile of the dish.  And they didn’t stop there! The entire dish once it comes out of the oven is topped with homemade breadcrumbs that are flavored with bacon and salty Parmesan cheese.  I love serving this dish over creamy polenta, but orzo or egg noodles would be grand as well.

(To view this recipe, click on the following link: http://www.bonappetit.com/recipe/braised-veal-shanks-with-bacon-parmesan-crumbs)

Tagged: bacon, bay leaves, Bon Appetit, Bon Appetit magazine, braised meat, braised veal, braised veal shanks with Parmesan-Bacon Breadcrumbs, braising, braising liquid, breadcrumbs, clove-studded onions, cloves, cross-cut veal shanks, fresh herbs, fresh rosemary, fresh thyme, garlic, onions, osso buco, Parmesan, Parmesan cheese, roasts, seared meat, stock, tomatoes, veal, veal shanks, white wine, whole cloves