8 pieces of veal shank; roll lightly in flour seasoned with salt and pepper to taste. Brown in large Dutch oven in 1/4 cup olive oil and 1/2 cube butter. Remove meat and set aside.
Chop finely in food processor:
2 carrots
2 medium onions
2-3 stalks celery
2 cloves garlic
Lightly saute vegetables in oil and remaining butter in Dutch oven after removing meat. Then add….
1-28 ounce can crushed tomatoes
1 1/2 cups beef broth
1 tablespoon fresh minced basil
1 cup dry white wine
1 small sprig rosemary (off stem)
salt and pepper to taste
Return veal to sauce, simmer on top of stove for 2 hours UNCOVERED, stirring occasionally. An easier method (if your whole pot is ovenproof) is to place the whole pot in preheated 350 oven and bake for approximately 2-3 hours. Bake until meat is very tender and almost falling off the bones.
Mix together grated rind of 1 lemon, 3 tablespoons minced parsley and 2 minced garlic cloves. Sprinkle on top of each serving of osso buco and enjoy. Serve with risotto or steamed rice.
