Osso Buco

• 6 None osso buco (veal shanks)
• 1/3 cup seasoned flour
• 2 tbsp olive oil
• 1 None onion, chopped
• 1 None carrot, chopped
• 1 None stalk celery, chopped
• 1 clove garlic, chopped
• 2 None bay leaves
• 2 (14 oz cans) diced tomatoes
• 1 cup red wine

1. Preheat oven to 350u0b0F. Dust osso buco in seasoned flour, shaking off any excess.
2. Heat oil in a Dutch oven on medium. Brown osso buco, in batches, 2-3 minutes each side. Transfer to a plate and keep warm.
3. In same pan, saute onion, carrot, celery, garlic and bay leaves 3-5 minutes, until softened. Stir in the tomatoes and red wine and cook 2-3 minutes. Season to taste.
4. Return osso buco to sauce and coat well. Bake, covered, 1 1/4-1 1/2 hours, turning halfway through cooking, until meat is tender.

osso buco, flour, olive oil, onion, carrot, stalk celery, clove garlic, bay leaves, tomatoes, red wine

Taken from recipes-plus.com/api/v2.0/recipes/28410 (may not work)