Osso Buco With Lemon and Sage

• 1 onion, sliced
• 4 tablespoons of vegetable oil
• 2 cloves garlic, minced
• 2 strips lemon peel
• 2 veal shanks, sawed into eight pieces 1 1/2 inches thick
• Flour for dredging
• 1 cup dry white wine
• 2 cups beef stock
• 2 cups canned Italian plum tomatoes, with their juice, chopped
• 1 tablespoon fresh sage leaves (or 1 teaspoon dried)
• Coarse salt and freshly ground pepper to taste
• 1 tablespoon parsley, minced

1. In a heavy casserole, soften the onion in two tablespoons of vegetable oil.
2. Add the garlic and lemon peel and cook for two to three minutes.
3. Meanwhile, dredge the veal shanks in flour, heat the remaining oil in a frying pan and saute the shanks a few at a time until they are lightly browned on all sides.
4. Add them to the casserole.
5. Pour the fat from the skillet.
6. Add the white wine and scrape up the coagulated cooking juices.
7. Add the stock, tomatoes, sage, salt and pepper.
8. The liquid should cover the veal.
9. If it does not, add more stock.
10. Cover the casserole and simmer over low heat for two hours, or until the veal is very tender.
11. If there is too little liquid during cooking time, add more.
12. If there is too much, when the shanks are done remove them to a heated serving dish.
13. Bring the liquid to boil over high heat until it has reduced and thickened.
14. Pour it over the shanks.
15. Sprinkle with parsley.

onion, vegetable oil, garlic, peel, veal shanks, flour, white wine, beef stock, italian plum tomatoes, sage, salt, parsley

Taken from cooking.nytimes.com/recipes/9406 (may not work)