Osso Buco

• 1/3 cup all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 6 veal shanks (2 inches thick)
• 5 tablespoons olive oil
• 1 teaspoon Italian seasoning
• 1/2 teaspoon rubbed sage
• 2 medium carrots, sliced
• 1 medium onion, chopped
• 1 celery rib, cut in 1/2-inch slices
• 1 garlic clove, minced
• 1-1/2 cups dry white wine or chicken broth
• 1 can (10-1/2 ounces) condensed chicken broth, undiluted
• 2 tablespoons tomato paste
• 2 garlic cloves, minced
• 1 to 2 tablespoons minced fresh parsley
• 1 tablespoon grated lemon zest

1. Combine flour, salt and pepper; dredge meat. In a large skillet, brown meat in oil on all sides. Place the shanks in a single layer in a Dutch oven or oblong baking dish; sprinkle with Italian seasoning and sage. Combine the carrots, onion, celery and garlic; sprinkle over meat. In a small bowl, whisk together wine, broth and tomato paste. Pour over vegetables.
2. Cover and bake at 325u0b0 for 2 hours or until fork-tender. Just before serving, combine Gremolata ingredients; sprinkle over each shank. Serve immediately.

flour, salt, pepper, veal, olive oil, italian seasoning, sage, carrots, onion, celery, garlic, white wine, condensed chicken broth, tomato paste, garlic, parsley, lemon zest

Taken from www.tasteofhome.com/recipes/osso-buco/ (may not work)