Osso Buco

• 4 lb. veal shanks
• 1 tsp. salt
• 1/4 tsp. pepper
• 1/4 c. flour
• 3 Tbsp. olive oil
• 1 (10 1/2 oz.) can condensed beef broth
• 1/3 c. white wine
• 1 clove garlic, crushed
• 1 bay leaf
• 7 oz. uncooked spaghetti
• 2 Tbsp. parsley
• 1 tsp. grated lemon peel
• grated Romano cheese

1. Trim fat from veal.
2. Sprinkle with salt and pepper; coat with flour.
3. Cook over medium heat until brown on all sides, about 20 minutes.
4. Stir in broth, wine, garlic and bay leaf.
5. Heat to boil. Reduce heat; cover and simmer 1 1/2 to 2 hours.
6. Remove veal; skim fat from broth.
7. Return veal to broth.
8. Cook spaghetti as directed on package; drain.
9. Sprinkle veal with parsley and lemon peel.
10. Heat to boil; reduce heat.
11. Cover and simmer 5 minutes. Serve on spaghetti; sprinkle with cheese.

veal shanks, salt, pepper, flour, olive oil, condensed beef broth, white wine, clove garlic, bay leaf, spaghetti, parsley, romano cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1023090 (may not work)