Osso Bucco 2

By LDenvir

Ingredients

• 6 May veal shanks
• salt and pepper, to taste
• 1 cup of flour
• 2 stalks of celery
• 2 carrots
• 1 large onion
• 2 cloves of garlic
• extra virgin olive oil
• 1/2 stick of butter
• 1 cup dry white wine
• 2 cans of Italian tomatoes with juice
• 1/2 tsp of basil
• 1/4 tsp of thyme
• 2 bay leaves
• Sprig of parsley

Preparation

Step 1

Start by seasoning the meat with salt and pepper.
Dredge the veal shanks in the flour.
Assemble a coarse grinding plate to a mixer and grind the celery, carrots, onion and garlic.
Heat a dutch oven generously with extra virgin olive oil and brown the meat.
Then remove the meat and reserve.
To the same pot add the butter.
Add all the shredded vegetables and white wine and saute. Return the meat to the pan.
Add the italian tomatoes with their juice and mash with your hands or the back of a wooden spoon.
Add the basil, thyme, bay leaves and parsley and cover.
Bring to a simmer over medium heat.
Then bake in a 350°F oven for 2 hours, until the meat is tender.