OssoBuco

• 1 tablespoon vegetable oil
• 1 onion, sliced
• 1 garlic, minced
• 4 veal shanks
• Coarse salt and freshly ground pepper
• 2 cups canned tomatoes
• 2 cups chicken or veal stock

1. Heat the oil in a heavy fireproof casserole.
2. Gently fry the onions and garlic until soft, without browning.
3. Add the remaining ingredients, cover and simmer for one-and-a-half hours.
4. If more liquid is needed, add more stock.

vegetable oil, onion, garlic, veal shanks, salt, tomatoes, chicken

Taken from cooking.nytimes.com/recipes/10143 (may not work)