Osso Buco Gian Tony's

Recipe Ingredients

2 1/2 oz	71g	Olive oil
		Flour - for dredging
		Salt - to taste
		Freshly-ground black pepper - to taste
4		Veal shanks (preferably provini veal) - cut to 5"
5		Carrots - cut 2" to 3" chunks
1		Onion - coarsely chopped (large)
8		Celery stalks - cut 2" to 3" chinks
3 cups	187g / 6.6oz	Canned tomatoes - chopped
5 cups	1185ml	Veal or beef stock
10 oz	284g	White wine (Pinot Grigio) - or more to taste
3		Tomatoes - diced
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

Heat the olive oil in a large Dutch oven. Season flour with salt and pepper. Dredge veal shanks in flour.

When oil is smoking, add shanks to Dutch oven and brown, turning frequently, about 7 to 8 minutes. Reduce heat to medium, add carrots, onion, celery, canned tomatoes and 4 cups stock. Cover and let simmer about 45 minutes.

Add the wine, the diced tomatoes and some of the remaining stock. Place in preheated 375 degree oven for about 45 more minutes, or until tender. Check for seasoning.

This recipe yields 4 servings.

Source:
COOKING LIVE with Sara Moulton - (Show # CL-9583) - from the TV FOOD - NETWORK

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