Ossobuco served in a restaurant in Florence, Italy

Ingredients:

•     1 cup     Onion Diced
•    ½ cup     Carrots, finely diced
•    ½ cup     Celery, finely diced
•            2    Garlic Cloves, Diced
•     4 tbs     Butter
•            4    Veal Shanks cut 1¼ to 1½ inch thick
•     ¾ cup    Flour
•                   Salt and Pepper to taste
•       3 tbs    Vegetable Oil
•      1 cup     Dry White Wine
•      29 oz     Sliced Stewed Tomatoes, coarsely chopped
•      1 cup     Beef Broth
•             1     Bay Leaf
•  4 sprigs     Parsley, chopped
•     ¼ tsp     Leaf Oregano
•     ¼ tsp     ground Thyme
•     ¼ tsp     ground Basil

Directions:

Preheat oven to 350°F.
Salt and pepper the meat.
Dredge meat in the flour.
In an oven-proof roaster heat oil and brown meat on both sides.
Remove meat, set aside and keep warm.
Add butter, onions, carrots, celery and garlic to the roaster, sauté until the onions are glassy.
Pour in the wine and bring to a boil.
Mix in the remaining ingredients and return to a boil.
Return the meat to the roaster, cover and roast for two hours, add water during roasting if needed.
When done remove bay leaf and arrange meat on serving platter.
Taste sauce, add seasoning if needed and serve with the meat.

Excellent with buttered noodles sprinkled with Parmesan Cheese.