My Osso Buco

• 8 veal shanks (1 1/2 inch thick,center bone)
• 1 cup flour (seasoned with ground black pepper and seasoning salt)
• 3 tablespoons vegetable oil
• 3 tablespoons butter
• 1 large onion (Chopped)
• 5 fresh garlic cloves (Minced)
• 1 cup carrot (Diced)
• 12 cup celery (Diced)
• 1 cup dry white wine
• 28 ounces whole tomatoes (roughly chopped)
• 2 tablespoons tomato paste
• 15 ounces brown sauce (Gravy)
• 12 cup beef broth
• 12 teaspoon oregano
• 14 teaspoon thyme
• 2 bay leaves
• 1 teaspoon Worcestershire sauce
• 3 drops Tabasco sauce
• 12 teaspoon sugar

1. Heat oil and butter in ovenproof casserole.
2. Dredge veal in well seasoned flour and brown in heated oil & butter on both sides.
3. Do this in two batches.
4. You may have to add a bit more oil.
5. About 4 minutes on each side.
6. Remove veal and put aside.
7. Add onion,garlic,carrots and celery to casserole.
8. Cook over medium heat for about 4 minutes.
9. Pour in wine and cook another 4 minutes over medium high heat.
10. Add in tomatoes, tomato paste, brown sauce,beef broth,Worcestershire,Tabasco and sugar.
11. Sprinkle in herbs.
12. Bring to a boil.
13. Gently put back in veal shanks.
14. Cover and put in preheated oven at 350F Cook 2 hours in oven.
15. Veal should be fork tender.
16. Remove veal from casserole.
17. Cook sauce over high heat for about 4 minutes, adjust seasonings.
18. Pour sauce over veal and enjoy.
19. I serve this over wide egg noodles and some veggies or a delicious salad on the side.

veal, flour, vegetable oil, butter, onion, garlic, carrot, celery, white wine, tomatoes, tomato paste, brown sauce, beef broth, oregano, thyme, bay leaves, worcestershire sauce, tabasco sauce, sugar

Taken from www.food.com/recipe/my-osso-buco-365587 (may not work)