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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.

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