Osso Buco With Balsamic Onions

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From cooking light magazine. a hearty meal that needs only a salad and some crusty bread.

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Steps

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Combine onion , 1 / 2 cup wine , sugar , 1 teaspoons thyme and 1 / 4 teaspoons black pepper in a large dutch oven.

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Cover and cook over medium heat 20 minutes or until onion is soft , stirring occasionally.

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Add vinegar , cook uncovered , 15 minutes or until liquid almost evaporates and onions are caramelized.

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Remove 3 / 4 cup onion mixture.

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Set aside.

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Sprinkle the veal with 1 / 4 teaspoons black pepper.

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Add 1 cup wine , 1 teaspoons thyme , veal , broth , red pepper , tomatoes , and garlic to pan.

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Bring to a boil.

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Cover and reduce heat and simmer 1 hour and 15 minutes , turning veal occasionally.

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Uncover and cook for 30 minutes.

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Stir in pasta and beans and simmer 15 minutes or until pasta is tender.

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Serve with the reserved onion mixture , basil , and lemon zest.

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Ingredients

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onions, dry white wine, sugar, dried thyme, black pepper, balsamic vinegar, veal shanks, fat-free low-sodium chicken broth, crushed red pepper flakes, tomatoes with basil, garlic cloves, tubetti pasta, cannellini beans, fresh basil, lemon zest