Osso Buco Veals

• 6 veal shanks
• 13 cup all-purpose flour
• 1 teaspoon salt
• 14 teaspoon black pepper
• 2 tbslp. olive oil
• 1 cup finely chopped onion
• 1 cup carrot, cut in rounds
• 1 cup finely chopped celery
• 2 garlic cloves, minced
• 1 (2 lb) can tomatoes, coarsely chopped
• 1 cup white wine
• 1 teaspoon dried basil leaves
• 1 teaspoon dried thyme leaves
• 1 bay leaf
• 3 tablespoons chopped parsley

1. Wipe the veal shanks with a damp paper towel, set aside.
2. Combine flour, salt and black pepper.
3. Coat the veal shanks with the flour mixture shaking off excess flour.
4. Heat olive oil in heavy pot.
5. Saute the veal shanks, turning them until all sides are nicely browned.
6. Remove from pot and keep warm.
7. Add onions, carrots, celery and garlic to the pot.
8. Saute for abot 5 minute.
9. Add tomatoes, wine, basil, thyme and bay leaf.
10. Mix well and bring to boiling.
11. Return veal shanks to pot and simmer covered for about 2 hours.
12. Add the parsley transfer to a serving dish and serve hot.
13. Good served with saffron rice and fresh green salad.

veal shanks, flour, salt, black pepper, olive oil, onion, carrot, celery, garlic, tomatoes, white wine, basil, thyme, bay leaf, parsley

Taken from www.food.com/recipe/osso-buco-veals-364451 (may not work)