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1 Red Onion, sliced into ¼ inch thick rounds
1 bottle Red Wine (good enough for drinking)
1 can Tomato Paste
1 cup Flour
1 cup Mixed Greens
15 oz. Osso Bucco
2 buns Focaccia
2 cloves Garlic
4 Tbsp. Olive Oil
Cheese, to taste
Pepper to taste
Salt to taste
¼ cup Fresh Parsley Leaves
½ tsp. Salt
½ tsp. Sugar
¾ cup White Wine, Rice or Apple Cider Vinegar
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.
When ready to eat, brush focaccia with olive oil and garlic and toast on the top rack of the a preheated 250 degree oven for 3-5 minutes. When bread is toasty, add meat, pickled onions, mixed greens and parsley leaves. Grate fresh SarVecchio over the toppings. Serve with crunchy roasted potatoes or a side salad.
