Osso Buco with Balsamic Onions
This comes from Cooking Light this month, and is entitled Serendipitous Stew! It smells so good while cooking, and is delicious in taste! Give it a try.

4 c.vertically sliced onion
1 1/2 c. dry white wine, divided
1 Tbsp. sugar
2 tsp. dried thyme, divided
3 Tbsp. balsamic vinegar
4 10 oz. veal shanks, 1 1/2 inches thick
3 c. fat free, less-sodium chicken broth
1/2 tsp. crushed red pepper
1 (14.5 oz) can diced tomatoes with basil,garlic and oregano...I used regular diced, and added my own spices
1/4 c. tubetti (small, tube-shaped pasta)
1 (19oz) can cannellini or other white beans, rinsed and drained
1/4 c. sliced fresh basil
2 tsp. lemon zest

1. Combine onion, 1/2 c.wine, sugar, 1 tsp. thyme, and 1/4 tsp. black pepper in a large Dutch oven. Cover and cook over medium heat 20 minutes or until onion is soft, stirring occasionally. Add vinegar and cook uncovered, 15 minutes or until liquid evaporates and onion is carmalized. Remove 3/4 c. onion and set aside.

2. Sprinkle the veal with 1/4 tsp. pepper. Add 1 c. wine, 1 tsp. thyme, broth, red pepper, tomatoes and garlic along with the veal, to the pan. Bring to a boil. Cover, reduce heat, and simmer 1 hour and 15 minutes, turning veal occasionally. Uncover and cook for 30 minutes. Stir in pasta and beans, simmer 15 minutes or till pasta is tender. Serve with the reserved onion mixture, basil and lemon zest. Yield: 4 servings