RECIPES , Veal Printable Version BACK TO RECIPE CATEGORIES OSSO BUCO Ingredients 2 1/2 lb Veal Shanks, cut into 1 1/2-inch thick sections Salt and Pepper Flour, for dredging 1/4 c Olive Oil 3/4 c Chopped Onions 1/4 c Chopped Carrot 1/4 c Chopped Celery 1 c White Wine 1 c Chopped Tomatoes, with juices 3 c Brown Stock 1 Bay Leaf 1 sprig Thyme 1 sprig Rosemary 2 Garlic Cloves Chopped Parsley, for garnish Method Generously season the veal shanks on all sides with salt and pepper. Dredge lightly in flour, shake off excess. Heat 1/4 cup olive oil in a large Dutch oven. Brown the shanks on both sides until golden; you may need to do this in batches. Remove all the shanks from the Dutch oven, and add the onions, carrots, and celery, cook for 2 minutes, stirring occasionally. Add the wine, tomatoes, stock, bay leaf, thyme, rosemary and garlic. Place the seared shanks back into the Dutch oven. Bring to a boil, reduce heat, cover, and simmer for 1 1/2 hours. Adjust seasonings, and serve with chopped parsley and rosemary garnish. ® 2004 Feeding Frenzy, Inc ™ All Rights Reserved.