Osso Bucco

• 7 1/2 veal about 4-1/2 lbs.
• 2 teaspoons kosher salt
• 1 teaspoon ground black pepper
• 1 cup all-purpose flour
• 1/4 cup Bertolli(R) Classico Olive Oil
• 1 carrots
• 1 onions
• 1 stalk celery finely chopped
• 1/2 cup dry white wine
• 1 jar bertolli vineyard premium collect marinara with burgundi wine sauc
• 3 tablespoons flat leaf parsley finely chopped
• 1 tablespoon grated lemon peel

1. Preheat oven to 375u0b0.
2. Tie each veal shank to bone with kitchen twine. Combine flour, salt and pepper in shallow dish. Dip veal in flour mixture, turning to coat.
3. Heat Olive Oil in large deep heavy-duty skillet or Dutch oven and brown veal; remove veal from skillet and set aside.
4. Arrange veal in 13 x 9-inch heavy roasting pan. Pour sauce mixture over veal. Cover with aluminum foil and bake 1 hour 30 minutes or until veal is tender. To serve, remove twine from veal. Combine parsley with lemon in small bowl. Serve, if desired, over hot cooked mashed potatoes with Sauce. Sprinkle with parsley mixture.
5. Cook carrot, onion and celery in same skillet, stirring occasionally, 5 minutes or until vegetables are tender. Stir in wine and cook 2 minutes. Stir in Sauce. Bring to a boil over high heat. Remove from heat.

veal, kosher salt, ground black pepper, flour, olive oil, carrots, onions, celery, white wine, collect, flat leaf parsley

Taken from www.yummly.com/recipe/Osso-bucco-297699 (may not work)