Osso Bucco

• 6 veal shanks, 1-1/2" thick
• 2 TBS olive oil
• 2 carrots, diced
• 1 celery stalk, diced
• 1 large onion, diced
• 3 large garlic cloves, minced
• 2 TBS flour
• 4 canned plum tomatoes, chopped
• 1 cup white wine
• 1/2 oz. dried porcini mushrooms, soaked in 1 cup warm water
• 1 cup chicken or veal stock
• flat leaf parsley, chopped
• salt and pepper

1. Preheat oven to 350u0b0F. Use a heavy bottom skillet large enough to accommodate the veal shanks in a single layer. Place over high heat on top of the stove. Season veal shanks with salt and pepper. When the pan is hot add olive oil and veal shanks. Brown on all sides until evenly brown. Remove shanks from pan and add carrots, celery and onions. Toss to soften. Add garlic and cook for a minute longer. Dust vegetables with flour. Add chopped tomatoes, white wine and return veal to the pan. Scrape bottom of pan to loosen glaze. Strain dried porcini broth through a layer of cheesecloth. Add to the pan along with bay leaf and stock. Rinse porcini mushrooms to rid them of any dirt. Chop and add to pan. Bring pan to a simmer, cover and place in the oven for about 2 hours until veal is tender. If sauce is too thin reduce to thicken. Serve immediately with sauce spooned over top. Garnish with chopped parsley.

veal, olive oil, carrots, celery stalk, onion, garlic, flour, tomatoes, white wine, porcini mushrooms, chicken, flat leaf parsley, salt

Taken from www.epicurious.com/recipes/member/views/osso-bucco-1204095 (may not work)