Osso Buco A La Milanaise

• 2-1/2 pounds veal shanks - cut 1-1/2 inch thick
• salt and pepper
• flour for dredging
• olive oil for searing
• 3/4 cup (175 ml) chopped onions
• 1/4 cup (60 ml) chopped carrots
• 1/4 cup (60 ml) chopped celery
• 1 cup (225 ml) white wine
• 1 cup (225 ml) chopped tomatoes, with juices
• 3 cups (700 ml) brown stock
• 1 bay leaf
• 1 sprig thyme
• 2 garlic cloves
• chopped parsley and lemon wedges for garnish

1. Generously season the veal shanks on all sides with salt and pepper.
2. Dredge lightly in flour; shake off excess.
3. Heat 1/4 cup (60 ml) olive oil in a large Dutch oven.
4. Brown the shanks on both sides until golden; you may need to do this in batches.
5. Remove all the shanks from the Dutch oven, and add the onions, carrots, and celery; cook for 2 minutes, stirring occasionally.
6. Add the wine, tomatoes, stock, bay leaf, thyme, and garlic.
7. Place the seared shanks back into the Dutch oven.
8. Bring to a boil, reduce heat, cover, and simmer for 1-1/2 hours.
9. Adjust seasonings, and serve with chopped parsley and lemon.
10. wedges.

veal shanks, salt, flour, olive oil, onions, carrots, celery, white wine, tomatoes, brown stock, bay leaf, thyme, garlic, parsley

Taken from online-cookbook.com/goto/cook/rpage/000383 (may not work)