Osso BucoSubmitted by: HEALTHCHICBRIDE
1 lb veal shanks, cut into short lengths
2 Tbsp flour
2 Tbsp butter
1 clove garlic, crushed
1/2 large onion, chopped
1/2 large carrot, chopped
1/3 cup dry white wine
1/3 cup beef stock
1/2 (14.5 oz) can diced tomatoes
salt and pepper to taste
1/4 cup chopped fresh parsley
1/2 cup garlic, minced
1 tsp grated lemon zest
2. 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.
3. In a small bowl, mix together the parsley, 1 clove of garlic and lemon zest. Mix into the veal just before serving.
Number of Servings: 2
Recipe submitted by SparkPeople user DASHFAN.