By Jan Walsh

   Dama Pizzeria, located at Liberty Park Prominence Shops, is an upscale Italian Bistro that satisfies all appetites. Executive chef and owner, Tim Stevens cooks a delicious osso bucco and shares his braising secret. "Braising is just slow cooking of meat," he says. "And the meat to be falling off the bone and so tender that you can cut it with a fork."

Technique:

1. Dust veal with seasoned flour.
2. Heat skillet with olive oil over high heat.
3. Sear veal on one side until golden brown. This will take between two to four minutes.
4. Turn veal with tongs and repeat step three.
5. Remove with tongs into a deep baking pan.
 "Use the same pan to sear the veal and sautee the vegetables so the veal flavors from the pan are absorbed into the vegetables," Stevens says.
6. Add chopped red pepper, chopped green pepper, chopped celery, chopped onion and olive oil to the same skillet in which the veal was seared to the skillet.
7. Season with salt, pepper, cayenne pepper, white pepper, and fresh garlic.
8. Sautee vegetables until the onion is translucent.
9. Add red wine to vegetables and deglaze the pan and get all of the veal flavors into the vegetables.
10. Continue to cook on high until liquid is reduced.
11. Add red pepper flakes and basil leaf.
12. Fold in tomato paste or Marinara sauce. Stevens uses La Dama's house made Marinara.
13. Spoon the vegetable sauce over the veal and around the veal until it is three quarters of the way up the sides of the meat.
14. Add yeast stock to thin and to add additional flavor.
15. Cover with foil. Cook in oven at 325 degrees for three hours.
16. Place the veal on a plate with risotto. Spoon the vegetable sauce over the top of the veal.