• 2 tbsp. flour
• 4 pieces of osso buco(veal shanks)
• 2 small onions
• 2 tbsp. olive oil
• 1 large celery chopped fine
• 1 medium carrot finely chopped
• 2 garlic cloves finely chopped
• 1 -14 oz. can chopped tomatoes
• 1 1/4 cup white wine
• 1 1/4 cup chicken or veal stock
• Salt and pepper

By Marilyn Chapman

• Preheat oven to 325 degrees.
• Season flour with salt and pepper
• Coat the veal in the flour.
• Heat oil and add onions and veal
• Brown veal on both sides then remove the veal.
• Add celery and carrots to the pan
• Cook gently stirring frequently until vegetables soften.
• Add chopped tomatoes,wine and stock.
• Season to taste with salt and pepper.
• Bring to a boil .
• Return veal to sauce .
• Cover and cook in oven for 2 hours or until veal feels tender when pierced with a fork.