Osso Buco

• 3 to 4 lb. veal shanks or shins, 2 inches thick
• 1/3 c. flour
• white pepper
• 3 large cloves garlic, minced
• 4 carrots, sliced
• 2 ribs celery, chopped
• 1 large onion, minced
• 1/2 tsp. dried thyme, crushed
• 1/4 c. olive oil
• 1/4 c. butter or margarine
• 1 tsp. dried rosemary, crushed
• 1 c. Marsala wine
• 1 c. chicken broth
• 1 (8 oz.) can tomato sauce
• 2 Tbsp. chopped Italian (flat) parsley
• 1 Tbsp. grated lemon rind

1. Mix flour and white pepper.
2. Pat veal dry and dredge in flour mixture.
3. Brown all sides in oil/butter in Dutch oven.
4. Arrange meat on sides so marrow does not fall out.
5. Add herbs (except parsley), onion, 2 cloves garlic, carrots, and celery.
6. Cover and cook on high 10 minutes, stirring or shaking occasionally.
7. Add liquids and cook approximately 2 hours or until tender.
8. Mix last clove of garlic, parsley and lemon rind.
9. Sprinkle over shanks as garnish.
10. Serve with buttered egg noodles or plain boiled potatoes.

veal shanks, flour, white pepper, garlic, carrots, celery, onion, thyme, olive oil, butter, rosemary, marsala wine, chicken broth, tomato sauce, italian, lemon rind

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1053760 (may not work)