Osso Buco

6 (3/4 to 1 lb. size) veal shanks
1/3 cup flour
1 1/2 tsp. salt
1/4 tsp. pepper
1/2 cup olive oil
1 cup chopped onion
1 cup sliced carrots
1 clove garlic, crushed
1 cup dry white wine
1 tsp. dried basil
1/4 tsp. thyme
1 bay leaf
2 Tbsp. chopped parsley
1 tsp. grated lemon peel
1/4 cup chopped celery
1 can tomato sauce

Combine flour, salt and pepper and rub into veal shanks. Heat oil in Dutch oven and brown veal
shanks on all sides. Remove when browned. Add onion, carrots and garlic; saute until tender. Add
tomato sauce, wine, basil, thyme, bay leaf and the browned veal shanks. Bring to boil and simmer
covered about 2 hours, until tender. Sprinkle with celery, parsley and lemon peel. Simmer covered
5 minutes. Yield: 6 servings.



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