Veal Osso Buco

• 4 pieces veal shank
• flour
• 1 tablespoon olive oil
• 2 onions
• 2 cloves garlic
• 1 carrot
• 1 leek
• 2 tomatoes
• 5 ounces red wine
• 10 peppercorns
• 5 cloves
• 2 bay leaves
• vegetable stock
• salt

1. Make a few cuts around the edges of the meat, this allows the piece of meat to remain flat throughout the cooking process.
2. Lightly cover the meat with flour.
3. Add the olive oil to a skillet and heat on medium-high heat. Sear the veal on both sides until golden brown. Remove from heat and set aside.
4. In another skillet, saute the onion, garlic, carrot, and leek until they are softened.
5. Add the tomatoes. Cook for 5 minutes.
6. Add the veal, red wine, peppercorns, bay leaves and cloves. Cook on high heat and cook until the liquid evaporates, about 6 minutes.
7. Add enough beef or vegetable stock to cover the meat and cook on medium heat for 2 hours. This can also be done in a pressure cooker for 30 minutes. Add more stock or water, if needed.

veal shank, flour, olive oil, onions, garlic, carrot, leek, tomatoes, red wine, peppercorns, cloves, bay leaves, vegetable stock, salt

Taken from www.yummly.com/recipe/Veal-Osso-Buco-518610 (may not work)