Osso Buco

Serves 2-3

6-8 slices of Veal Shank (1½ to 2 inches thick) (5cm)
2 tablespoons flour 30ml
4 tablespoons butter & oil 60ml
1 onion, chopped
1 carrot, diced
1 celery stalk, diced
1 crushed clove of garlic
1 grated rind of lemon
2 ripe tomatoes
peeled, seeded
or and chopped
2 tablespoons tomato paste 30ml
¼ cup dry white wine, 60ml
or stock
to taste: Marjoram, rosemary,
to taste: salt and pepper

Garnish:
2 tablespoons finely chopped, 30ml
fresh parsley
1 teaspoon grated lemon rind 5ml
2 tablespoons Butter 30ml
1 crushed clove of garlic

Dredge the Veal Shank Slices in flour and shake off excess flour. Prepare vegetables. Heat butter and oil in a large pot and brown meat on both sides. Add vegetables (except tomatoes) and brown lightly. Season with herbs, lemon rind, salt and pepper. Pour in white wine to deglaze the pot and let reduce for a few minutes on medium heat. Add tomatoes or tomato paste and stock (about ¼ cup) and stir. Cover and let simmer for 1¾-2 hours. If sauce is too thick, add a bit of stock or water for thinning. A few minutes before cooking completed, add the garnish ingredients and let simmer for an additional few minutes. Add seasoning, if necessary and serve.

Serve with: pasta (grated parmesan or gruyere cheese)

Recipe source (Veal Appeal Recipe Booklet and Postcard Recipe)