Osso Buco

• 3 fresh parsley sprigs
• 1 fresh thyme sprig
• 1 bay leaf
• 8 (2-inch-thick) veal shanks
• 1/2 teaspoon salt
• 1 teaspoon pepper
• 1/4 cup olive oil, divided
• 2 large onions, chopped
• 3 large carrots, cut into 1/2-inch cubes
• 3 celery ribs, cut into 1/2-inch cubes
• 2 cups dry white wine
• 4 cups hot water
• 4 teaspoons beef bouillon granules
• 1 tablespoon all-purpose flour
• 1 tablespoon butter, softened

1. Tie together first 3 ingredients with kitchen string; set aside.
2. Rub veal with salt and pepper.
3. Brown half of veal in 1 1/2 tablespoons hot oil in a large skillet over medium-high heat, turning often, 5 minutes. Remove to a roasting pan; keep warm. Repeat with 1 1/2 tablespoons oil and remaining veal.
4. Saute onion, carrot, and celery in remaining 1 tablespoon hot oil in skillet until tender. Add wine; bring to a boil, and boil, stirring occasionally, until reduced by two-thirds (about 15 minutes). Add 4 cups hot water, bouillon, and herb bundle; cover and bring to a boil. Pour over veal.
5. Bake, covered, at 375u0b0 for 1 hour and 45 minutes or until veal is tender. Remove veal from pan; keep warm. Pour drippings through a wire-mesh strainer into a skillet, discarding solids. Bring to a boil, and boil until reduced by half (about 40 minutes).
6. Whisk together flour and butter until smooth; whisk into drippings. Cook, whisking constantly, 1 minute or until thickened. Serve with veal.

parsley sprigs, thyme, bay leaf, veal shanks, salt, pepper, olive oil, onions, carrots, celery, white wine, water, beef bouillon granules, flour, butter

Taken from www.myrecipes.com/recipe/osso-buco-0 (may not work)