Osso Buco

5-6veal shanks
1 cupflour
2 stalkscelery
2carrots
1 largeonion
2 clovesgarlic
1/2 stickbutter
1 cupdry white wine
2 cansItalian tomatoes with juice
1/2 teaspoonbasil
1/2 teaspoonthyme
2bay leaves
sprig parsley

Instructions

Season the veal shanks with salt and pepper. Dredge meat in flour.

Assemble the coarse shredding plate to a stand mixer. Shred celery, carrots, onion and garlic together. Heat a French oven generously with olive oil and brown the meat. Then remove the meat and reserve it.

To the same pot add 1/2 stick of butter. Add all the shredded vegetables with white wine and sauté and return the meat. Add Italian tomatoes with its juice and mash with your hands or the back of a wooden spoon. Add basil, thyme, bay leaves a sprig of parsley and cover.

Bring to a simmer over medium heat. Bake in a 350 F oven for 2 hours or until the meat is tender.

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