Osso Buco


Veal Shanks, 2inch thick, center cut
1/3 Cup Flour, mixed with
11/2 teaspoon Salt, 1/2 t. dried Thyme & 1/2 t. Pepper
3 Tablespoons each of Olive Oil & Butter
2 large Yellow Onions & 2 large Red Onions chopped coarsely
4 large cloves Garlic, smashed, skin removed
2 Carrots & 2 Celery Ribs, coarsely chopped
2 Bay Leaves
1 Tablespoon coarsely chopped Fresh Basil
1 Teaspoon dried Marjoram
1 Teaspoon Fresh Thyme or 1/4 t. dried
2 Strips of Lemon Zest , 2"x 1/2" each
1 141/2oz Can Diced Tomato, with liquid
1 3/4 Cups Chicken or Beef Broth
11/2 Cups White Wine
1/4 Cup coarsely chopped flat leaf Parsley


Rub veal shanks with flour mixture. In a large, deep baking pan heat olive oil and butter. Add veal in a single layer and brown well, 5-7 minutes per side.
Add onion through lemon zest. Cook stirring often until onion is limp, about 10 minutes. Add tomatoes, broth, wine and parsley. Heat to a boil over moderate heat. Cover and bake in 400 degree oven for 11/2 hours. Uncover and bake aprox. another 11/2 hours to reduce liquid. Stir gently, checking frequently to prevent drying. Allow to rest 20 minutes before serving.