Osso Buco

• 2 None medium carrots, finely chopped
• 2 stalks celery, finely chopped
• 1 None large onion, finely chopped
• 2 cloves garlic, minced
• 8 None veal shanks
• 1/2 cup all-purpose flour
• 1/3 cup tomato puree
• 2 (13.5 oz) cans chopped tomatoes
• 2 cups beef stock
• 2 None bay leaves
• 1 lb cooked couscous, to serve
• None None lemon zest, for garnish
• None None fresh oregano leaves, for garnish

1. Preheat oven to 400u0b0F. Lightly coat carrots, celery and onion with oil. Heat a large frying pan over medium heat, add vegetables and garlic. Cook for 4-5 mins then transfer to a large baking dish.
2. Toss veal in flour then cook, in batches, until browned. Transfer to baking dish.
3. Whisk together tomato puree, tomatoes, stock and bay leaves. Pour over veal and vegetables in baking dish. Bake, covered, for 1 hour 30 mins, or until tender. Season.
4. Distribute couscous between shallow serving bowls. Top with osso buco. Garnish with lemon zest and oregano. Serve at once.

carrots, stalks celery, onion, garlic, veal shanks, allpurpose, tomato puruee, tomatoes, beef stock, bay leaves, couscous, lemon zest, oregano

Taken from recipes-plus.com/api/v2.0/recipes/22589 (may not work)