Osso Bucco In Rich Tomato Sauce

• 1 cup all purpose flour
• 2 tbsp paprika
• 1 tbsp grated lemon peel
• 1 tsp dried thyme
• 1 tsp black pepper

Directions:

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.

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