Traditional Osso Buco

Ingredients

• 2 pounds veal shanks , cut into short lengths
• 0.25 cups all-purpose flour
• 0.25 cups Butter
• 2 cloves garlic , crushed
• 1 large onion , chopped
• 1 large carrot , chopped
• 0.67 cups dry white wine
• 0.67 cups beef stock
• 1 can diced tomatoes , 14.5 ounce
• salt and pepper to taste

Instructions

1. 1

   Gather all ingredients.

2. 2

   Dust the veal shanks lightly with flour.

3. 3

   Melt the butter in a large skillet over medium to medium-high heat. Add the veal, and cook until browned on the outside. Remove to a bowl, and keep warm.

4. 4

   Add two cloves of crushed garlic and onion to the skillet; cook and stir until onion is tender.

5. 5

   Return the veal to the pan and mix in the carrot and wine. Simmer for 10 minutes.

6. 6

   Pour in the tomatoes and beef stock, and season with salt and pepper.

7. 7

   Cover, and simmer over low heat for 1 1/2 hours, basting the veal every 15 minutes or so. The meat should be tender, but not falling off the bone.

8. 8

   In a small bowl, mix together the parsley, 1 clove of garlic and lemon zest. Sprinkle the gremolata over the veal just before serving.