Time
prep 0:30
total 2:50
Ingredients
| 2 tbsp. | plain flour | | Fresh ground pepper | | 4 | veal shanks | | 2 tbsp. | olive oil | | 2 cloves | garlic, crushed | | 1 | lg. onion, chopped | | 1 | lg. carrot, chopped | | 2/3 cup | dry white wine | | 2/3 cup | beef stock | | 1 can (14 oz.) | crushed tomatoes | | 1/2 tsp. | sugar |
Gremolata
| 1/3 cup | fresh parsley | | 1 clove | garlic, crushed | | 2 tsp. | grated lemon rind |
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Instructions
Prehear over to 350°F. Lightly grease a 12 cup baking dish. Combine flour and fresh gound pepper on a sheet of wax papper and lightly coat the osso bucco.
Heat the oil in a heavy-based pan. Brown meat on both sides over medium-high heat. Transfer to baking dish. Add garlic and onion to pan and cook until just soft. Add the carrot, wine, stock, crushed tomatoes and sugar. Bring to a boil, reduce heat and simmer for 5 minutes.
Spoon over the meat, cover with foil and bake for 2 hours. Uncover and bake for additional 30 minutes or until tender.
Gremolata: Finely chop parsley, then mix with the garlic and rind. Just before serving sprinkle Gremolata over Osso Bucco.
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