Make the most of a fresh start

"A fresh start" - what a sense of renewal these words carry. We look forward to what the future holds, reminisce on what has happened, and work within ourselves to change for the better. Change for the better is not only personal, but communal.

When we think of New Year’s resolutions, the most basic quickly come to mind. Many of us resolve to eat better, exercise more, or enrich ourselves with reading or learning projects. Some put volunteering on their list of resolutions, but that is often too broad a goal. Recently, families and friends have been separated for so long by “distancing” that many close connections have been neglected. This sense of connectivity with our fellow brothers and sisters can be a focus for us this new year.

Community reconnection can range from the very simple and easy to the extremely intense and time-consuming. The best strategy is to seek activities according to your interests and talents that fit your lifestyle and schedule. Feeding the poor can involve donating food to your church food drive or spending weekly time at a food bank or shelter. Mentoring a young person can range from sitting down to talk with someone interested in your field of work to joining a “big brother” or “big sister” program. Cleaning your community can be as easy as picking up trash when you walk to the store or sponsoring an “adopt-a-road” campaign through your social group or company.

Don’t become overwhelmed by so many ways to assist your local area and your neighbor. Make one clear, God-inspired decision at a time, and this will lead you to the next opportunity to serve. “Trust in the Lord with all your heart, and do not lean on your own understanding. In all your ways acknowledge him, and he will make straight your paths” (Prov 3:5-6).

CHEF RICHARD MICHELI, new this month to the “Foodie” roster, is chef-owner at The Portofino Restaurant in Arlington, VA.
 

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Osso Bucco Milanese - serves 4

Ingredients:

• 4 - 1¼-1 ½-inch thick-cut osso buco pieces (veal shank)
• 1 cup flour, for dredging
• Olive oil, as needed
• 2 tbsp. unsalted butter
• 1 onion, large, diced medium
• 2 carrots, diced medium
• 2 celery stalks, diced medium
• 2 cloves garlic, minced
• Salt and pepper, as needed to taste
• 1 28 oz. can whole peeled tomatoes
• 1 cup red wine
• 1 qt. store-bought or homemade veal broth or chicken broth
• 1 sprig rosemary
• 1 bay leaf

Directions:
Preheat oven to 350 degrees. Heat olive oil in Dutch oven, enough to cover bottom and a little more. Heat over medium-high heat until shimmering.

Place flour in bowl. Dredge veal pieces in flour and shake off excess. Add to pan; do not overcrowd the pan. Cook until lightly brown and turn over to brown both sides, approximately five minutes per side.

Remove pieces to platter and repeat with remaining pieces. Add more oil if needed.

Add butter to pan; heat to medium. Add vegetables; stir and cook until soft. Remove from pan and hold in bowl.

Remove pan from heat; add red wine. Scrape any pieces stuck to the bottom of the pan. Add tomato, broth, bay leaf, rosemary sprig, and veal osso buco pieces to pan. Try to fit veal in an even layer. Bring to simmer.

Transfer to oven. Cook for 45 mins.

Remove Dutch oven, turn over veal pieces. Add more liquid (water) to pan if necessary to maintain moisture (not too dry). Add reserved vegetables and stir. Return to oven. Cook one hour.

Remove pan from oven. Remove veal pieces to platter. Discard bay leaf and rosemary. Adjust consistency of the cooking liquid: add more liquid if too dry, or simmer on stovetop if too thin.

Serve veal pieces individually; spoon sauce over top. Can be served over risotto or pasta. Buon Appetito!