Tuscan Ossobuco

• 4 (5-ounce) veal shanks
• 2 tablespoons all-purpose flour
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• 2 teaspoons olive oil
• Vegetable cooking spray
• 1 medium onion, thinly sliced and cut in half
• 3 cloves garlic
• 2 (14 1/2-ounce) cans no-salt-added stewed tomatoes, undrained
• 1/2 cup vermouth
• 1 1/2 teaspoons dried rosemary, crushed
• 1 (15-ounce) can cannellini beans, drained
• 1/4 cup chopped flat-leaf parsley
• 1/4 teaspoon freshly ground pepper

1. Trim fat from veal shanks. Combine flour, salt, and 1/4 teaspoon pepper; dredge veal shanks in flour mixture. Heat oil in a Dutch oven over medium-high heat; add veal shanks, and cook until browned on both sides. Drain and pat dry with paper towels; set aside, and keep warm. Wipe drippings from Dutch oven with a paper towel.
2. Coat Dutch oven with cooking spray. Place over medium-high heat until hot; add onion and garlic, and saute until tender. Return veal to Dutch oven. Add tomatoes, vermouth, and rosemary; bring to a boil. Cover, reduce heat, and simmer 1 hour and 30 minutes or until veal is tender, turning once. Transfer veal to a serving platter; keep warm. Stir beans into tomato mixture; cook over medium heat until thoroughly heated. Spoon bean mixture over veal; sprinkle with parsley and 1/4 teaspoon pepper.

veal shanks, flour, salt, freshly ground pepper, olive oil, vegetable cooking spray, onion, garlic, salt, vermouth, rosemary, cannellini beans, flatleaf, freshly ground pepper

Taken from www.myrecipes.com/recipe/tuscan-ossobuco (may not work)