Osso Buco

• 14 cup all-purpose flour
• 14 teaspoon black pepper
• 4 veal shanks, cut 2 inches thick (see Tip)
• 3 tablespoons vegetable oil
• 1 (10 3/4 ounce) can condensed French onion soup
• 4 red potatoes, cut into 1-inch chunks
• 1 lb baby carrots
• 1 medium tomatoes, chopped
• 1 cup dry white wine
• 12 cup water, plus
• 2 tablespoons water, divided
• 2 tablespoons lemon juice
• 1 tablespoon chopped fresh parsley
• 12 teaspoon garlic powder
• 3 tablespoons cornstarch

1. In a shallow dish, combine the flour and pepper.
2. Coat the veal with the flour mixture.
3. In a soup pot, heat the oil over medium-high heat and brown the shanks, about 5 minutes per side.
4. Add the onion soup, potatoes, carrots, tomato, wine, 1/2 cup water, the lemon juice, parsley, and garlic powder; reduce the heat to low, cover, and simmer for 2 hours or until tender, stirring occasionally.
5. In a small bowl, combine the cornstarch and remaining 2 tablespoons water and stir into the pot until the sauce has thickened.

flour, black pepper, veal shanks, vegetable oil, condensed french onion soup, red potatoes, baby carrots, tomatoes, white wine, water, water, lemon juice, parsley, garlic, cornstarch

Taken from www.food.com/recipe/osso-buco-159910 (may not work)