Osso Buco

• 3 1/3 lbs veal shanks
• 1/2 cup all-purpose flour, seasoned
• 2 tbsp olive oil
• 6 None onions, peeled and quartered
• 4 cloves garlic, crushed
• 1 tsp chili flakes
• 2 cups beef stock
• 1 x 14 oz can crushed tomatoes
• 1 cup red wine
• 1/4 cup balsamic vinegar
• 1/2 cup tomato paste
• 2 None bay leaves
• 1 bunch baby carrots, trimmed and peeled
• 2 None medium parsnips, halved and cut into wedges
• None None Crusty bread, to serve

1. Toss veal in flour, shaking off excess. Heat half of the oil in a saucepan on high. Brown veal in batches, 4-5 minutes each side. Transfer to a plate.
2. Heat remaining oil in same saucepan. Saute onion, garlic and chili flakes 3-4 minutes, until onion is tender. Stir in stock, tomatoes, wine, vinegar and tomato paste.
3. Return meat to saucepan with bay leaves. Bring to boil, then reduce heat. Simmer, covered, 1 1/4 hours.
4. Add vegetables. Simmer, uncovered, another 20-25 minutes until tender.

veal shanks, allpurpose flour, olive oil, onions, garlic, chili flakes, beef stock, tomatoes, red wine, balsamic vinegar, tomato paste, bay leaves, baby carrots, parsnips, crusty bread

Taken from recipes-plus.com/api/v2.0/recipes/21021 (may not work)