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Title: Osso Buco
Yield: 6 Servings

Ingredients

      6    slices veal shank
    1/3 c  all purpose flour
      1 ts salt
    1/4 ts black pepper
      2 tb olive oil
      1 c  finely chopped onions
      1 c  carrots, sliced
      1 c  finely chopped celery
      2    cloves garlic, minced or pre
      2 lb tomatoes, coarsely chopped
      1 c  white wine
      1 ts dried basil leaves
      1 ts dried thyme leaves
      1    bay leaf
      3 tb chopped parsley

Instructions

Wipe veal slices with damp paper toweling. Set aside. In a bowl,
combine flour, salt and black pepper. Coat veal slices with flour
mixture. Shake off excess. In a heavy pot, heat olive oil. Add veal.
Saute on both sides until nicely browned. Remove from pot. Keep warm.
To the pot, add onions, carrots, celery and garlic. Saute about 5
minutes. Add tomatoes, wine, basil, thyme and bay leaf. Mix well.
Bring to a boil. Return veal to pot. Cover. Simmer about 2 hours. Add
parsley. Transfer to serving dish. Serve immediately.

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