Veal Shanks with Red Wine Sauce

• 1/4 cup (50 mL) olive oil
• 2 onions, chopped
• 6 thick veal knuckles (osso buco), about 10 oz (300 g) each
• 1/4 cup (50 mL) all purpose flour
• 1 1/4 cups (300 mL) dry red wine
• 1 cup (250 mL) black olives, pitted
• 1 1/2 cups (375 mL) passata (pureed, sieved tomatoes) or ground tomatoes
• 1 cup (250 mL) beef stock
• 1/2 tsp (2 mL) salt
• 1/4 tsp (1 mL) freshly ground black pepper
• 1 tbsp (15 mL) grated lemon zest
• 1/3 cup (75 mL) chopped flat-leaf parsley

1. In a Dutch oven or heavy casserole, heat olive oil over medium-high heat.
2. Add onions; cook until softened, about 5 minutes.
3. Dust veal with flour, shaking off the excess.
4. Brown veal on all sides, turning frequently with tongs, for about 10 minutes.
5. Transfer to a plate.
6. Add red wine to casserole; increase heat and start scraping up any bits from the bottom and sides.
7. Gently boil for about 3 minutes.
8. Stir in olives, tomatoes and beef stock.
9. Add browned veal and, turning it over once or twice, bring to a gentle boil; reduce heat, cover and let cook gently for 1 1/2 hours, or until veal is tender and sauce is nicely thickened.
10. Season to taste with salt and pepper.
11. Serve sprinkled with lemon zest and chopped parsley.

olive oil, onions, veal knuckles, flour, red wine, black olives, passata, beef stock, salt, freshly ground black pepper, lemon zest, flatleaf parsley

Taken from www.cookstr.com/recipes/veal-shanks-with-red-wine-sauce (may not work)