Beef Veal: Osso Buco 11 by Recipe Cottage

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	Osso Buco 11

		Osso Bucco 2 Tbsp plain flour freshly ground pepper 6 veal shanks (osso bucco), cut into 4cm pieces 1 Tbsp oil 30g butter 2 cloves garlic, crushed 1 large onion, sliced 2 sticks celery, finely chopped (optional) 2/3 cup dry white wine 2/3 cup beef stock 425g can crushed tomatoes 2 strips lemon rind 1/4 cup tomato paste 1/2 Tbsp caster sugar Preheat oven to 360 deg F. Grease a 3 litre (13 cup) casserole dish with oil or melted butter. Combine flour and pepper on a sheet of greaseproof paper and use to lightly coat the osso bucco, shaking off any excess. Heat the oil and butter in a heavy based pan. Brown the meat quickly on both sides over medium high heat, drain on paper towels and transfer to the casserole dish. Add the garlic, onion and celery to the pan and cook, stirring until just soft. Add the wine, stock, undrained crushed tomatoes, lemon peel, tomato paste and sugar. Bring to the boil, then reduce the heat and simmer for 5 minutes. Spoon the sauce into the casserole over the meat. Cover and bake for 1 3/4 hours, or until the meat is tender. Enjoy with rice or a jacket potato and green beans. A fairly sweet recipe. Can omit sugar and add a little lemon juice if preferred. You can taste test the sauce before baking and will see what I mean.