Osso Bucco In Clay Pot

• 6 lb. veal shank
• 1 c. flour
• 2 tsp. salt
• black pepper to taste
• 2 tsp. oregano
• 3 to 6 Tbsp. finely chopped parsley
• 2 to 4 tsp. grated lemon rind
• 2 to 4 cloves garlic, minced
• 2 carrots, sliced
• 2 stalks celery, sliced
• 1 to 2 onions, sliced
• 1 c. dry white wine
• 1/2 tsp. basil
• 1 (10 1/2 oz.) can beef broth
• 1/2 tsp. dried thyme
• 3 cans drained whole tomatoes
• 2 bay leaves
• Gremolata
• 1 Tbsp. grated lemon peel
• 1 tsp. finely chopped garlic
• 3 Tbsp. finely chopped parsley

1. Chop vegetables and place in bottom of pot.
2. Dredge veal in flour, seasoned with salt, pepper and oregano.
3. Place veal on top of vegetables.
4. Mix and bring to a boil with remaining ingredients.
5. Pour around veal.
6. Cover and place in a cold oven set at 450u0b0.
7. Cook 1 1/2 hours and serve topped with Gremolata. You can also serve with risotto alla milanese or buttered spinach noodles with Parmesan cheese.

veal shank, flour, salt, black pepper, oregano, parsley, lemon rind, garlic, carrots, stalks celery, onions, white wine, basil, beef broth, thyme, tomatoes, bay leaves, garlic, parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=725916 (may not work)