My Osso Buco

FrenchBunny's Note:

I love this dish. I make it often for Company because they love it. Not the cheapest meal to make but oh so delicious every now and then. I just love the flavors. I have tried many recipes over the years and have just combined some to come up with what I like and this is the result.

• Total Time: 2 hrs 30 mins
• Prep Time: 30 mins
• Cook Time: 2 hrs

Ingredients:

Servings: 4

• 8 veal shanks (1 1/2 inch thick,center bone)
• 1 cup flour (seasoned with ground black pepper and seasoning salt)
• 3 tablespoons vegetable oil
• 3 tablespoons butter
• 1 large onion (Chopped)
• 5 fresh garlic cloves (Minced)
• 1 cup carrot (Diced)
• 1/2 cup celery (Diced)
• 1 cup dry white wine
• 28 ounces whole tomatoes (roughly chopped)
• 2 tablespoons tomato paste
• 15 ounces brown sauce (Gravy)
• 1/2 cup beef broth
• 1/2 teaspoon oregano
• 1/4 teaspoon thyme
• 2 bay leaves
• 1 teaspoon Worcestershire sauce
• 3 drops Tabasco sauce
• 1/2 teaspoon sugar

Directions:

1. Heat oil and butter in ovenproof casserole. Dredge veal in well seasoned flour and brown in heated oil & butter on both sides. Do this in two batches. You may have to add a bit more oil. About 4 minutes on each side. Remove veal and put aside.
2. Add onion,garlic,carrots and celery to casserole. Cook over medium heat for about 4 minutes.
3. Pour in wine and cook another 4 minutes over medium high heat.
4. Add in tomatoes, tomato paste, brown sauce,beef broth,Worcestershire,Tabasco and sugar. Sprinkle in herbs. Bring to a boil.
5. Gently put back in veal shanks. Cover and put in preheated oven at 350°F Cook 2 hours in oven. Veal should be fork tender.
6. Remove veal from casserole. Cook sauce over high heat for about 4 minutes, adjust seasonings. Pour sauce over veal and enjoy.
7. I serve this over wide egg noodles and some veggies or a delicious salad on the side.