Osso buco is a dish of tender veal shanks that's perfect for any special occasion.
1?3 cup (50 g) plain flour
1?4 teaspoon salt
1?4 teaspoon pepper
3 kg veal shanks, cut into 5-cm-thick slices
1?3 cup (80 ml) canola oil
1 medium onion, chopped
1 small carrot, chopped
1 celery stick, chopped
1 garlic clove, minced
2 tablespoons butter
410 g can diced tomatoes, undrained
1 3/4 cups (435 ml) chicken broth
1?2 teaspoon dried basil
1?2 teaspoon dried thyme
2 bay leaves
1 tablespoon minced fresh parsley, to garnish
1 tablespoon grated lemon peel, to garnish
In a large resealable plastic bag, combine the flour, salt and pepper.
Add the veal, a few pieces at a time, and shake to coat. In an oven-proof Dutch oven, brown meat in oil in batches on all sides, then drain.
In a large frying pan, saute the onion, carrot, celery and garlic in butter until tender. Return veal to the Dutch oven; top with vegetable mixture. Add the tomatoes, broth, basil, thyme and bay leaves.
Cover and bake at 160°C for 2 to 2 1/4 hours or until the meat and vegetables are tender. Remove and discard the bay leaves. Just before serving, combine the parsley and lemon peel, and sprinkle over the veal.
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