Osso Buco ►

To prepare the tomatoes: In a medium non-reactive bowl, mix the tomatoes, salt, pepper, and oregano, pressing down on the tomatoes to break them up. Cover with plastic wrap and let marinate for 1 hour.

To make the vegetable ragout: Heat the olive oil in a large skillet over medium-high heat. Add the garlic and salt and cook for 30 seconds, until slightly softened, shaking the pan to prevent sticking. Add the carrot, celery, and onion, toss to coat, and cook for 1 minute. Add the tomatoes, toss to blend, and turn the heat to medium-low. Let cook while the bones are prepared.

To cook the osso buco: Preheat the oven to 325 F. Heat one tablespoon of the olive oil in a large skillet over medium-high heat. Dredge the bones in the flour, shaking off the excess. Sear the bones in the olive oil for 1 minute, turn, and sear the other side, 1 minute. Turn the heat to medium and let cook for 1 more minute. With tongs, lift the bones and place them in the pan with the vegetable mixture, spooning the vegetables over the meat. Drizzle the top of the bones and vegetables with the 2 tablespoons of the olive oil. Place the pan in the oven and bake for 3 hours hours, until the meat is cooked all the way through.

To prepare the pasta: Bring a large pot of salted water to a boil. Add the olive oil and pasta and cook, uncovered, until al dente, 3 to 5 minutes. Drain the pasta. In a large skillet over medium-low heat, melt the butter and stir in the parsley. Toss the pasta in the butter mixture until coated.

To serve: Place one osso buco on each of four serving plates. Divide the vegetable mixture among the plates and pour it over the meat. Place a scoop of pasta beside the meat on each plate. Sprinkle the plates with the remaining minced parsley.