Ossobuco

• 4 (2-inch thick) veal shanks
• 4 Tbsp. butter
• flour
• 1/2 glass dry white wine
• 1 celery stalk
• 1 small carrot
• 1/2 onion
• 2 anchovy fillets
• 1 1/4 c. canned, peeled tomatoes
• chicken stock
• garlic, parsley and zest of 1/2 lemon

1. Chop the celery, carrot, onion and anchovy fillets.
2. Melt butter in heavy pan.
3. Flour veal shanks and brown both sides.
4. Add wine and reduce.
5. Add chopped celery, onion, carrot and anchovy. Salt and pepper to taste.
6. Cook until golden and add tomatoes. Cover, lower heat and cook for about 1 1/2 hours or until tender (add stock when necessary).
7. A few minutes before cooked, add the chopped garlic, parsley and lemon to taste.
8. Transfer to serving platter.
9. Serve with rice, mashed potatoes or polenta.

veal shanks, butter, flour, glass, celery, carrot, onion, anchovy, tomatoes, chicken, garlic

Taken from www.cookbooks.com/Recipe-Details.aspx?id=882313 (may not work)