Osso Bucco
4 veal shanks (approx 1 1/2-lb each)
6 tbsp butter
2 carrots, diced
2 large onions, diced
3 ribs of celery, diced
2 cloves garlic, minced
Flour
Salt
Pepper
2 tbsp vegetable oil
1 28oz can whole tomatoes
1/2 cup dry red wine
15oz can beef stock
1 tsp dry basil
1 tsp thyme
1 bay leaf
2.5cm strip of lemon rind
1 tsp grated lemon rind
3 tbsp chopped fresh parsley
Heat 2-tbsp of the butter in a frying pan. Add the carrots, onions, celery, and one of the minced garlic cloves, Cook gently until the onions are golden brown. Remove from the heat and transfer to a large ovenproof dish. Coat the veal shanks with flour seasoned with salt and pepper, Heat remaining butter and oil in large fry pan. Add the shanks and brown well on all sides.
Carefully pack shanks on top of vegetables; stand the shanks upright to retain the marrow in the bones. Puree the tomatoes with its liquid.
In the pan that the shanks were browned in, drain all the fat. Add wine, beef consume, pureed tomatoes, basil, thyme, bay leaf, and the strip of lemon rind. Bring sauce to a boil. Season with salt and pepper. Pour sauce over veal shanks.
Cover casserole dish and bake in a 350F(180C) oven for 1 1/2 hours or until veal is tender, stirring occasionally. Combine the remaining minced garlic, parsley, and lemon rind. To serve, sprinkle this mixture on top of the veal shanks.