Veal Shanks-Milan Style(Ossobuco Ala Milanse)

• 6 veal shanks (2-inches thick)
• 1/2 c. all-purpose flour
• 1/3 c. olive oil
• 1 medium onion, finely chopped
• 1 carrot, finely chopped
• 1 celery stalk, finely chopped
• 3/4 c. dry white wine
• 1 (28 oz.) can crushed Italian style tomatoes
• 2 Tbsp. chopped parsley
• 2 garlic cloves, finely chopped
• salt and freshly ground pepper to taste
• additional chopped parsley

1. Place veal shanks on aluminum foil and sprinkle with flour. Heat oil in large, heavy casserole.
2. Add veal to casserole.
3. Brown on all sides over medium heat.
4. Remove meat from casserole.
5. Add onion, carrot and celery.
6. Saute until slightly brown.
7. Return veal to casserole.
8. Stir in wine.
9. When wine is reduced by half, add tomatoes.

veal, allpurpose, olive oil, onion, carrot, celery stalk, white wine, italian style tomatoes, parsley, garlic, salt, parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=878728 (may not work)