Prep Time: 90+ Minutes

Serves 2

Ingredients:

• 1 Red Onion, sliced into ¼ inch thick rounds
• 15 oz. Osso Bucco
• 1 cup Mixed Greens
• 2 buns Focaccia
• Cheese, to taste
• ¼ cup Fresh Parsley Leaves
• ½ tsp. Sugar
• ½ tsp. Salt
• ¾ cup White Wine, Rice or Apple Cider Vinegar
• 1 can Tomato Paste
• 1 cup Flour
• 1 bottle Red Wine (good enough for drinking)
• 2 cloves Garlic
• 4 Tbsp. Olive Oil
• Salt and Pepper, to taste

This is a prep ahead, assemble last minute type of meal. Start in the morning to make a rich weekend lunch, or cook the meat and have it waiting for you in the fridge to be assembled during the week.

Pickled Onions (10 minutes active + 2 hours inactive): Start 2-3 cups water to boil on the stove, then mix the sugar, salt, and vinegar in a mason jar. Place the onions in a sieve, and pour boiling water slowly over the onions to par-blanch. Add the onions to the pickling mixture and seal. Store in the fridge for at least 2 hours.

Meat (20 minutes active + 3 hours inactive): Mix together flour, salt and pepper. Heat oil over medium-high heat in a dutch oven. Dredge the meat in the seasoned flour, then place in the hot oil. Sear until browned on each side, focusing on the skin edges to rend the fat from underneath. Reduce the heat, then add tomato paste and 1 cup of red wine, salt and pepper to taste. Cover and keep sauce at a simmer for 3 hours, or until the meat is fork tender. Shred the meat from the bone into the sauce. Allow to cool, then either make a sandwich immediately or store in the fridge for up to 3 days.