Delectable Osso Bucco

• 4 lbs veal shanks, 1 1/2 inch thick
• 2 tablespoons olive oil
• 1 cup chopped onion
• 12 cup finely chopped carrot
• 3 cloves minced garlic
• 1 (19 ounce) can Italian-style diced tomatoes
• 1 cup dry white wine
• 1 teaspoon dried basil
• 1 tablespoon chopped fresh parsley
• 2 teaspoons grated lemons, rind of
• 12 teaspoon minced garlic

1. In a large pot, heat half the oil over medium heat.
2. Add veal shanks (1/3 at a time) and brown evenly, turning occasionally.
3. Add remaining oil as needed.
4. Remove shanks and season with 1 teaspoon salt.
5. Add onion, carrot and garlic to pan; cook and stir 6 to 8 minutes or until tender.
6. Add tomatoes, wine and basil.
7. Return shanks; bring to a boil.
8. Reduce heat to low.
9. Cover tightly and simmer 1-1/2 hours or until veal is tender.
10. Meanwhile combine gremolata ingredients; set aside.
11. Remove shanks and skim fat.
12. Cook liquid over high heat until slightly thickened, stirring occasionally.
13. Spoon approx.
14. 3/4 cup sauce over shanks; sprinkle with gremolata.
15. Serve with remaining sauce.

veal shanks, olive oil, onion, carrot, garlic, italianstyle diced, white wine, basil, parsley, grated lemons, garlic

Taken from www.food.com/recipe/delectable-osso-bucco-64822 (may not work)