New Year's Eve can stir up unnecessary anxiety. My phone starts ringing with queries like "What's the plan?" or "Want to make reservations for a great eight-course meal for hundreds of dollars a person at this new restaurant?" My answer is usually the same each year: We are staying home.

Maybe a few friends will drop by to say good riddance to the old and welcome in the upcoming year together. If they do, I like to have simple Seriously Simple appetizers on hand and, depending upon my budget, good prosecco or Champagne. But each year, I also try and cook something luxurious for the main event. This year I am preparing Italian-inspired veal shanks braised in wine and tomatoes with diced yams and garnished with gremolata.

There was a time when veal shanks were common and moderately priced, but today these meaty tender nuggets are very pricey. So, they are perfect for New Year's Eve because they are a budgetary splurge and can be made a few days ahead (and finished right before serving). And there's great news if you are having a crowd: You can double this recipe (you'll need two casseroles).

The gremolata (a parsley, lemon and garlic garnish) is sprinkled on top of the shanks. Balsamic syrup and diced yams add the secret touch to bring the simple combination of flavors together. The soft corn polenta makes a comforting bed for the braised veal and its sauce. I like using coarsely cracked cornmeal instead of the instant variety. It definitely has a more defined texture. Make sure to prepare the polenta the same day and know you will need to serve it soon after it is finished baking.

A lovely mix of greens along with sliced apples, creamy blue cheese and toasted walnuts is a welcome first course. For dessert, pick up a chocolate or fruit cake or pastry to make it easy on yourself. To drink: an Italian red like Amarone, Barolo or Barbaresco would be an elegant pairing. I have enjoyed this dish with Pisoni Pinot Noir from Santa Lucia Highlands in California. Why not drop by your wine store and get their recommendations?

I wish you all a happy and delicious New Year.

Osso Buco with Yams and Balsamic Syrup

Serves 6

6 large veal shanks, cut 2-inches thick

3 tablespoons olive oil

Salt and freshly ground black pepper

2 large onions, finely chopped

12 whole peeled garlic cloves, dark ends removed

2 small yams (about 1 pound), peeled and cut into small dice, about 2 cups

1 cup full-bodied red wine like Merlot or Zinfandel

1 (14 1/2-ounce) can diced tomatoes with juice

1 cup beef stock

1 tablespoon chopped fresh thyme leaves or 1 teaspoon dried

2 teaspoons balsamic syrup

Creamy polenta (recipe follows)

For the gremolata:

1/4 cup finely chopped fresh parsley

2 teaspoons finely chopped lemon zest

4 garlic cloves, minced

1. Preheat the oven to 325 F. Heat oil on medium-high heat in a large, non-stick heavy pan that will accommodate the shanks in a single layer. (If you have a pan that you can bring right to the table, even better.) Season the shanks with salt and pepper and brown them, about 4 minutes per side.

2. Add the onions, garlic, yams and wine and mix to combine. Increase the heat to high and cook until most of the liquid has been reduced, about 2 minutes. Add the tomatoes, stock and thyme.

3. Bake for about 1 1/2 hours or until the meat is very tender. (Some of the shanks may cook faster than others; make sure they are all tender before serving.)

4. While the veal is cooking make the gremolata: Combine the parsley, lemon zest and garlic in a small bowl and reserve.

5. Remove the shanks to a side platter and cover. Puree the sauce in the pan with a hand blender, making sure to puree the whole pieces of garlic. Add the balsamic syrup and mix to combine. Taste for seasoning. Return the shanks to the pan and spoon the sauce over the shanks; serve immediately atop the creamy polenta and garnish with the gremolata.

Advance Preparation: These may be made up to three days ahead through Step 4 (except for the garnish), covered and refrigerated. Reheat, taste for seasoning and garnish just serving. These also may be frozen. Defrost and reheat in a 350 F oven for 30 to 40 minutes or until bubbling. Make sure to taste for seasoning when reheating the shanks.

Oven-Baked Soft Polenta

Serves 6

2 tablespoons olive oil

1 onion, very finely chopped

1 cup coarsely ground cornmeal

6 cups chicken or vegetable stock

1 cup fresh corn kernels (about 2 ears corn) or frozen

1/4 cup freshly grated Parmesan cheese

Seriously Simple Seasoning Salt

1. Preheat the oven to 350 F. In a large ovenproof saucepan heat the oil over medium heat. Saute the onion for about 5 minutes or until softened and just beginning to caramelize.

2. Add the ground cornmeal and stir to coat with the oil, about 1 minute. Add the stock, turn up the heat and bring the polenta to a rolling boil. Add the corn.

2. Using potholders place the pan in the oven and let it cook for 45 to 50 minutes or until the stock is absorbed and the polenta mounds slightly. Halfway through cooking, stir it once. Remove from the oven and add the Parmesan cheese and mix to combine. Don't forget to season with salt. Serve immediately.