BEEF OSSO BUCO

4 thick beef shanks (3-4 pounds)
salt and pepper
3 tablespoons vegetable oil (1 1/2 tablespoons for the shanks + 1 1/2 tablespoons for the vegetables)
1 medium yellow onion, chopped
1 medium carrot, chopped
1 stalk celery, chopped
1 clove garlic, minced
1 tablespoon tomato paste
2 cups tomato purée
2 cups dry white wine
2 tablespoons chopped fresh thyme



INSTRUCTIONS:

1. Preheat the oven to 300F and put the rack in the middle position. Season the shanks generously with salt and pepper. Prep the remaining ingredients.

2. Heat the oil in a Dutch oven over medium-high heat. When the oil is hot and shimmering, add the shanks to the pan with space between them. Sear the shanks, pressing the meat to the pan occasionally, until they are very brown, 2-4 minutes. Turn and brown the second side. Remove the shanks to a plate.

3. Turn the heat down to medium and add the carrot, onion and celery. Sprinkle the vegetables lightly with salt and pepper. Cook, stirring occasionally, for 3 minutes, then stir in the garlic . Stirring constantly, cook for another minute or so, until the vegetables are soft.

4. Add the tomato paste and stir to caramelize it well, 2-3 minutes. Add the tomato purée and white wine to the Dutch oven. Stir and scrape to release the brown bits from the bottom of the pan. Nestle the shanks into the liquid, and pour in any juices that accumulated while it rested.

5. Add enough water to come up almost cover the shanks. Cover and roast in the oven, turning 3-4 times until the meat almost falls off the bone, 2-2 1/2 hours. Stir in the thyme 15 minutes before taking the shanks out of the oven.

HOW TO MAKE FRENCH FRIED ONION RINGS

1. Gather your ingredients.

2 or 3 big sweet onions (shallots are a good variation)

enough milk for soaking onions

1 1/2 - 2 teaspoons salt (try the first batch and adjust the salt to taste- mine needed a little more salt)

pepper (you can also add a little cayenne pepper if you wish)

gluten free flour (I used 1/2 cup tapioca flour, 1/2 cup rice flour, 1/2 cup soy flour)

oil for frying

2. Measure gluten free flours, salt, and pepper and put into a zip lock bag.

3. Slice the onions and separate into rings. I chose to fry both the little and big onion slices since I was frying them for a casserole topping.

4. Heat oil in a large frying pan. Oil should be about an inch deep. When the oil is hot enough, a flick of water will make the oil sizzle.

5. Soak the onions in milk for a few minutes.

Don’t try to do all the onions at one. Just one batch at a time.

6. Dredge the onions in the gluten free flour. Give them a good coating of flour.

7. Place the onions in the frying pan with the heated oil.

8. When the onions start to float to the top turn them over and cook until just golden brown (mine cooked very quickly).

9. When the onion rings have finished cooking, lay them on a paper bag or paper towels to cool/drain some oil.

10. Store in air-tight container, top your casserole, or eat them!

Of course, I found these to be better than the canned fried onions. They taste wonderful in a green bean casserole. Here is a sneak peak at the green bean casserole I made. I will post the recipe later in the week.

SWEET POTATO CASSEROLE

Ingredients:

2 large sweet potatoes (about 4 cups mashed) 4 tablespoons maple syrup 1/2 cup milk 1 egg 1 teaspoon vanilla extract 1/2 teaspoon salt 1/2 cup brown sugar 1/2 cup pecans (chopped) 1/4 cup flour 3 tablespoons butter (softened) Directions:

1. Bake the sweet potatoes in a preheated 375F oven until they are tender and caramelized on the inside, about 30-60 minutes. 2. Scoop the inside of the potatoes into a bowl. 3. Add the maple syrup, milk, egg, vanilla and salt and mash. 4. Mix the brown sugar, pecans, flour and butter. 5. Pour the potato mixture into a baking dish (or dishes) and top with the pecan mixture. 6. Bake in a preheated 400F until golden brown on top, about 30 minutes.