Easy Osso Bucco
12 lean veal shanks, 4cm thick
1/3 cup plain flour
1/4 cup olive oil
1 x 750ml Italian-style tomato cooking sauce
1 cup white wine
2 teaspoons caster sugar
2 teaspoons cracked black pepper
2 teaspoons salt
1/3 cup fresh basil leaves chopped
1/2 cup pesto
1 tablespoon grated lemon rind
1. Coat the veal shanks with flour, remove any excess. Heat oil in a non-stick pan. Add 2 to 3 shanks at a time and cook over medium heat until lightly browned. Place browned shanks in the removable crockery bowl. Repeat with remaining shanks.
2. Combine tomato sauce, wine, sugar, pepper, salt and basil. Pour over shanks in removable crockery bowl. Cover with lid and cook on Low 8-10 hours or High 3-4 hours.
3. Combine pesto and lemon rind. Sprinkle pesto mixture over Osso Bucco just before serving.