Sparta resident and Attorney Richard Pompelio is changing how the criminal justice system treats crime victims with the New Jersey Crime Victims Law Center (NJCVL). Founded by Pompelio in 1992, this non-profit organization provides pro bono legal counsel to innocent crime victims. Pompelio’s professional journey has some very personal roots. “Our oldest child was murdered in 1989. And what my wife and I found out is that as victims we got thrown around in the criminal justice system. Nobody is looking out for the victim’s interest,“ said Pompelio. “I knew if I was ever going to survive my son’s death, I had to get involved,” he added. When Pompelio refers to victims he means families, rape victims and survivors of homicides. There are in excess of 1,000 open cases at NJCVLC from New Jersey as well as other states. Most of his clients come from inner cities and are homicide survivors or victims of violent crimes. “A victim will come to us because they are not told what’s going on. Whatever has to be done to help the victim we do. Victims of crimes in New Jersey have rights under the constitution and state rights. I represent their civil rights,” Pompelio said. The law center, which was the first in the country (there are now seven), has never charged for its work, thus the Latin term pro bono, meaning “for the public good.” The financial resources needed to run the center come from federal and state grants as well as fundraising. Pompelio also has a separate law firm and explains how the organizations work together. The law center also works on legislature and is focusing on a major amendment proposal of the Crime Victims Bill of Rights. Pompelio has been asked to participate in Senator John McCain’s platform for victims’ rights issues. For more information about what the law center is doing, go to www.njcvlc.org. Richard and his wife, Ann, are particularly proud of the Tony Pompelio Annual Award of Courage, a scholarship for a Sparta High School student. Richard and Ann Pompelio, who have been living in Sparta since 1985, have five children, and the entire family loves to cook. Osso Bucco - Braised Veal Shank served over Risotto Veal ingredients: 4 veal shanks from your butcher. 1 ½ cups of coarsely chopped celery and carrot 1 cup of chopped onion 1 1/2 1 tbsp. chopped garlic 2 tbsp. tomato paste 1 1/2 cup of very drinkable Italian red wine (Chianti, Barolo, Amarone) 1 cup demi-glace or homemade reduced beef or veal stock 1 cup flour, extra virgin olive oil 2 bay leaves Veal - preparation: Preheat oven to 350 degrees. Lightly flour veal shanks and brown them in 5 tbsp. olive oil in hot skillet till brown on all sides. Remove meat to platter. Add vegetables and sauté for 4-5 minutes. Remove vegetables to a bowl. Deglaze the pan with the red wine and scrape up the bits with a wooden spatula. Add the demi-glace or stock, tomato paste and bay leaves. Salt and pepper sauce to taste. Place the veal shanks and vegetables in a roasting pan and pour the sauce over them. Cover with aluminum foil and bake for 2 hours. When the meat is ready it is tender and comes off the bone lightly with a fork. Serve over risotto.