The Aussie Butcher

Traditional Osso Buco

Ingredients

• 2 pounds veal shanks, cut into short lengths
• 1/4 cup all-purpose flour
• 1/4 cup Butter
• 2 cloves garlic, crushed
• 1 large onion, chopped
• 1 large carrot, chopped
• 2/3 cup dry white wine
• 2/3 cup beef stock
• 1 (14.5 ounce) can diced tomatoes
• salt and pepper to taste
• 1/2 cup chopped fresh parsley
• 1 clove garlic, minced
• 2 teaspoons grated lemon zest

Directions

• Dust the veal shanks lightly with flour. Melt the butter in a large skillet over medium to medium-high heat. Add the veal, and cook until browned on the outside. Remove to a bowl, and keep warm. Add two cloves of crushed garlic and onion to the skillet; cook and stir until onion is tender. Return the veal to the pan and mix in the carrot and wine. Simmer for 10 minutes.
• Pour in the tomatoes and beef stock, and season with salt and pepper. Cover, and simmer over low heat for 1 1/2 hours, basting the veal every 15 minutes or so. The meat should be tender, but not falling off the bone.
• In a small bowl, mix together the parsley, 1 clove of garlic and lemon zest. Mix into the veal just before serving.