Recipe for Osso Buco II


4 veal shanks (1 1/2-inches thick) (1; 0 ounces each)
2 tablespoon all purpose flour
1/2 teaspoon ground black pepper
1/4 teaspoon salt
1 tablespoon olive oil
1 cup minced carrot
1 cup minced celery
1 cup minced onion
1 cup dry white wine
1 each clove garlic (large), minced
1 can plumb tomatoes (14 1/2 ounces), und; rained and chopped
1/2 cup beef broth
2 teaspoon chopped fresh rosemary
1 each bay leaf
1 fresh rosemary (optional)


ombine the flour, pepper and salt in a shallow dish and stir well. Dredge the veal in the mixture. Heat the oil in a large oven-proof Dutch oven over medium-high heat. Add the veal and cook for about 2 1/2 minutes on each side or until browned. Remove from the pan and set aside. Reduce the heat to medium and add the celery, carrot, onion, wine and garlic. Cook for 5 minutes, stirring frequently to deglaze the pan. Return the veal to the pan and add the tomaotes, beef broth, chopped rosemary and bay leaf. Cover and bake at 350F for 2 hours, until the veal is tender. Discard the bay leaf. Garnish with rosemary and serve the veal with the sauce. Makes 4 servings.

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