Osso Buco With Couscous

• 2 carrots, medium, finely chopped
• 2 celery ribs, finely chopped
• 1 brown onion, large, finely chopped
• cooking spray
• 2 garlic cloves, crushed
• 8 veal bones, osso buco
• 1/2 cup plain flour
• 1/3 cup tomato paste
• 800 g canned tomatoes, diced
• 2 cups beef stock
• 2 bay leaves
• 3 cups couscous, prepared, strips of lemon zest and oregano leaves to serve

1. Preheat oven to 200 degrees C / 180 degrees C fan forced.
2. Spray carrot, celery and onion with oil. Heat a large frying pan over moderate heat. Add garlic and vegies. Cook for 4 -5 minutes. Transfer to a 2 litre (8 cup) casserole dish.
3. Reheat frying pan. Toss veal in flour. Cook veal in batches for 2 -3 minutes or until browned. Transfer to casserole dish.
4. Whisk tomato paste, tomato, stock and bay leaves in a large jug. Pour over veal and vegies in dish.
5. Bake uncovered for 1 1/2 hours or until tender. Season with salt and pepper.
6. Spoon couscous into shallow bowls. Top with Osso Buco, zest and oregano.
7. Serve at once.

carrots, celery, brown onion, cooking spray, garlic, veal, flour, tomato paste, tomatoes, beef stock, bay leaves, couscous

Taken from www.food.com/recipe/osso-buco-with-couscous-381819 (may not work)