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GOODNESS

Celery: Celery isn't just for Bloody Marys, although that's as close as many people get to this healthful veggie. Celery may have been used as a hangover cure in ancient Rome, but its real power lies in its ability to lower blood pressure and to keep your weight under control. If you have either of these problems (and they often travel together) you could do worse than grabbing a stalk of celery to chew on.
helps lower blood pressure

Parsley: This refreshing herb is good for your breath and is apparently refreshing to the rest of your body. Like all green herbs, it is loaded with chlorophyll, which is just good for people. It helps you build tissue and fight inflammation. It has even been shown to help manage blood sugars and helps to keep your weight in check. More studies are needed, but it may even help to fight cancer. All that, and a breath freshener too? Who could ask for more?
helps prevent inflammation

Thyme: This aromatic herb has anti-inflammatory and anti-oxidant properties and contains thymol, a well-known antiseptic (you might be gargling with it). It's good for the digestion and is supposed to have some aphrodisiac qualities, although that just may be be due to the well-known connection between love and good food.
helps prevent inflammation

Recipe

Osso Buco with Toasted Pine Nut Gremolata

serves
prep time: 10
cook time: 183

ingredients

1 whole veal shank, 3 pounds
Kosher salt and freshly ground black pepper
1/3 cup extra-virgin olive oil
1 medium carrot, cut in 0.25 inch-thick coins
1 small Spanish onion, diced
1 celery stalk, cut in 0.25 inch slices
Leaves from 1 bunch of fresh thyme, chopped
2 cups basic tomato sauce
2 cups brown chicken stock
2 cups dry white wine
Gremolata
Leaves from 1 bunch of flat-leaf parsley
1/2 cup pine nuts, toasted at 400 degrees. for 2 minutes
Zest of 1 lemon
1/4 cup freshly grated horseradish
Kosher salt and freshly ground black pepper

directions

1. Preheat oven to 375 degrees.

2. Season the shank all over with salt and pepper. In a heavy-bottomed, 6- to 2 gallons casserole, heat the olive oil until smoking. Place the shank in the pan and brown all over for 14 minutes, turning with long-handled tongs to sear every surface. Remove the shank and set aside.

3. Reduce the heat to medium, add the carrot, onion, celery, and thyme, and cook, stirring regularly, until golden brown and slightly softened, 9 minutes. Add the tomato sauce, chicken stock, and wine and bring to a boil. Return the shanks to the pan, making sure they are submerged at least halfway, if not, add more stock. Cover the pan with a tight-fitting lid of aluminum foil. Braise in the oven for 2 hours, then remove the cover and cook another 30 minutes, until the meat is nearly falling off the bone.

4. Just before the meat is done make the gremolata. In a small bowl, combine the parsley leaves, pine nuts, lemon zest, and horseradish and mix well by hand. Sprinkle with a little salt and pepper and set aside.

5. Remove the casserole from the oven and let stand for 10 minutes before carving the shank and dividing among 4 warmed dinner plates, topped with the gremolata.