Beef Veal: Osso Buco 08 by Recipe Cottage

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	Osso Buco 08

		Osso Buco Yield: 6 servings 6 slices veal shank 1/3 cup all purpose flour 1 teaspoon salt 1/4 teaspoon black pepper 2 tablespoons olive oil 1 cup finely chopped onions 1 cup carrots, sliced 1 cup finely chopped celery 2 cloves garlic, minced or pre 2 pounds tomatoes, coarsely chopped 1 cup white wine 1 teaspoon dried basil leaves 1 teaspoon dried thyme leaves 1 bay leaf 3 tablespoons chopped parsley Wipe veal slices with damp paper toweling. Set aside. In a bowl, combine flour, salt and black pepper. Coat veal slices with flour mixture. Shake off excess. In a heavy pot, heat olive oil. Add veal. Saute on both sides until nicely browned. Remove from pot. Keep warm. To the pot, add onions, carrots, celery and garlic. Saute about 5 minutes. Add tomatoes, wine, basil, thyme and bay leaf. Mix well. Bring to a boil. Return veal to pot. Cover. Simmer about 2 hours. Add parsley. Transfer to serving dish. Serve immediately.