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Osso Bucco
serves 6-8

17 pieces veal shin on the bone
3-4 tablespoons olive oil
1 large onion, diced
3 carrots, diced
2 celery stalks, diced
400g can tomato pieces or 3 tomatoes, diced
2 tablespoons tomato paste
2 cups white wine
1 - 1 1/2 cups veal stock
2 bay leaves
salt and pepper to taste

Preheat the oven to 190 C. Heat a little oil in a pan (or cast-iron
casserole dish over the stove) and brown meat on both sides. Remove
and set aside. Heat remaining oil in the pan and lightly saute the
onion, carrot and celery. Add the bay leaves and tomato paste and
cook for a few minutes. Next add the white wine and diced tomatoes.
Return the meat to the pan. Pour over the veal stock, then add
enough water to bring the liquid to the top of the veal. Cover with
baking paper and then foil, and crimp the edges to seal well. Place
in the oven and cook for 1 hour 30 minutes, or until the meat falls
off the bone. Top with gremolata and serve with boiled potatoes.

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