Basic Osso Buco

• 4 veal shanks, patted dry
• all-purpose flour, for dredging
• Salt and pepper, for seasoning
• 1 onion, chopped
• 2 small carrots, peeled and chopped
• 2 stalks celery, chopped
• 2 bay leaves
• 1 tablespoon tomato paste
• 1 cup red wine, dry
• 3 sprigs thyme
• 3 cups chicken or beef stock
• 1/4 cup parsley, chopped, for garnish
• vegetable oil for cooking
• lemon zest, for garnish

1. Season each shank with salt and freshly ground pepper and dredge in flour, shaking off the excess.
2. In a large pot with a lid that fits, heat vegetable oil until hot.
3. Add the veal shanks and brown on all sides, about 3 minutes per side.
4. Remove browned shanks and reserve.
5. In the same pot, add the onion, carrot and celery.
6. Saute until soft and translucent, about 5 to 8 minutes.
7. Add the tomato paste and mix well.
8. Cook for about a minute more.
9. Return the shanks to the pan and add the wine and reduce liquid by half, about 5 minutes.
10. Add the thyme and 2 cups of the broth.
11. Bring to a boil.
12. Reduce heat to low, cover pan and simmer for about 1 1/2 hours or until the meat is falling off the bone.
13. Check every 15 minutes, turning shanks and adding more chicken stock as necessary.
14. The level of cooking liquid should always be about 3/4 the way up the meat.
15. Remove the shanks carefully from the pot as the meat could slip right off the bone.
16. Serve with juices and sprinkle with parsley and lemon zest.

veal shanks, flour, salt, onion, carrots, stalks celery, bay leaves, tomato paste, red wine, thyme, chicken, parsley, vegetable oil, lemon zest

Taken from www.foodrepublic.com/recipes/basic-osso-buco-recipe/ (may not work)