Osso Bucco In Rich Tomato Sauce

Ingredients:

1 cup all purpose flour

2 tbsp paprika

1 tbsp grated lemon peel

1 tsp dried thyme

1 tsp black pepper

Mix in small bowl.

¼ cup olive oil

Heat in a Dutch oven over medium high heat.

6 1 inch thick veal shank pieces (about 12 oz each)

Season with salt and coat with the flour mixture. Brown on all sides in the hot oil (about 8 minutes). Transfer to platter.

2 medium onions, chopped

¾ cup chopped carrots

½ cup chopped celery

4 garlic cloves, minced

Saute in the Dutch over until translucent, about 5 minutes. Add

1 cup dry white wine

Cook until wine evaporated about 2/3, about 4 minutes. Add

4 cups chicken and beef stocks (half and half)

1 1/2 cup chopped tomatoes in puree

¼ cup fresh Italian parsley

Cook over very low heat 1 ½ hours. Transfer veal to platter. Boil down the sauce until slightly thickened, about 40 minutes. Re-season the sauce. Grate fresh lemon peel from one lemon, mix with ¼ cup parsley and ½ tsp salt, and sprinkle on veal.

IT’S WORTH THE EFFORT. GO FOR IT!