Osso Bucco

• 2 tbsp olive oil
• 1 tbsp butter
• 2 1/4 lbs veal shin (osso bucco)
• 1 cup all-purpose flour, seasoned with salt and pepper
• 2 None carrots, finely chopped
• 2 None celery stalks, finely chopped
• 1 None onion, finely chopped
• 2 cloves garlic, minced
• 4 sprigs thyme
• 1 None bay leaf
• 1/2 cup white wine or dry vermouth
• 14 oz can diced tomatoes
• 1/2 cup beef stock
• None None Mashed potatoes, to serve

1. In a large, heavy-based saucepan, heat oil and butter together on high. Dust veal in seasoned flour, shaking off excess. Cook 2-3 minutes each side, until well browned. Transfer to a plate.
2. Add carrots, celery, onion, garlic, thyme and bay leaf. Cook 3 minutes, stirring, until lightly browned. Stir in wine. Simmer 1 minute.
3. Add tomatoes and stock and bring to boil. Return veal to pan. Reduce heat to low. Simmer, covered, 1 hour, until veal is very tender. Season to taste and serve with mashed potatoes.

olive oil, butter, veal shin, flour, carrots, celery stalks, onion, garlic, thyme, bay leaf, white wine, tomatoes, beef stock, potatoes

Taken from recipes-plus.com/api/v2.0/recipes/25212 (may not work)