Osso Buco Ingredients 4 veal shanks Salt and pepper 1/2 cup flour 1/4 cup olive oil 1 1/2 cups chopped onion 3/4 cup chopped carrot 3/4 cup chopped celery 1 cup white wine 2 cups chopped tomatoes, with juices 2 1/2 cups chicken stock 1 bay leaf 3 sprigs thyme 1 tsp. minced garlic 1/4 cup chopped parsley Preparation Season veal shanks with salt and pepper. Dredge in flour, shake off excess. Heat olive oil in a large Dutch oven. Brown the shanks on both sides until golden. Remove the shanks, and add the onion, carrots, and celery. Cook until softened. Add the wine, tomatoes, stock, bay leaf, thyme and garlic. Place the shanks back into the Dutch oven. Bring to a simmer. Cover and place in a 325 oven for 2 hours, or until veal is tender. Remove bay leaf. Garnish with chopped parsley. Serves 4