Osso Bucco

• 2 tbsp. plain flour
• Fresh ground pepper
• 4 veal shanks
• 2 tbsp. olive oil
• 2 cloves garlic, crushed
• 1 lg. onion, chopped
• 1 lg. carrot, chopped
• 2/3 cup dry white wine
• 2/3 cup beef stock
• 1 can (14 oz.) crushed tomatoes
• 1/2 tsp. sugar
• 1/3 cup fresh parsley
• 1 clove garlic, crushed
• 2 tsp. grated lemon rind

1. Prehear over to 350F.
2. Lightly grease a 12 cup baking dish.
3. Combine flour and fresh gound pepper on a sheet of wax papper and lightly coat the osso bucco.
4. Heat the oil in a heavy-based pan.
5. Brown meat on both sides over medium-high heat.
6. Transfer to baking dish.
7. Add garlic and onion to pan and cook until just soft.
8. Add the carrot, wine, stock, crushed tomatoes and sugar.
9. Bring to a boil, reduce heat and simmer for 5 minutes.
10. Spoon over the meat, cover with foil and bake for 2 hours.
11. Uncover and bake for additional 30 minutes or until tender.
12. Gremolata: Finely chop parsley, then mix with the garlic and rind.
13. Just before serving sprinkle Gremolata over Osso Bucco.

flour, fresh ground pepper, veal shanks, olive oil, garlic, onion, carrot, white wine, beef stock, tomatoes, sugar, fresh parsley, clove garlic, lemon rind

Taken from www.foodgeeks.com/recipes/18992 (may not work)