Serves: 4
Total Calories: 421

4 1 inch thick osso bucco veal shanks
1 cup flour for dredging
1/2 cup extra virgin olive oil
1 white onion, thinly sliced
1 bay leaf
2 small carrots, thinly sliced
1 rib celery, diced
1/2 cup dry white wine
2 1/2 cups canned diced tomatoes
1 tablespoon tomato paste
2 tablespoons flat leaf parsley, coarsely chopped
1 tablespoon grated lemon zest
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Dredge the veal shanks in flour to coat evenly. Brown the shanks in olive oil in a skillet and remove to a platter.

Add the onion, bay leaf, carrot and celery and cook over medium heat until the onion is translucent. Add the wine and simmer until the wine evaporates. Add the veal shanks, tomatoes, tomato paste and cover. Simmer for 1 ½ hours.

When done, remove the veal from the pan. Strain the sauce and puree the vegetables in a blender or food processor. Place the meat, the puree and the sauce in the pan, stir in the parsley, lemon zest, salt and
pepper, cover and simmer for 5 minutes to blend the flavors.

Nutritional Facts:

Serves: 4
Total Calories: 421
Calories from Fat: 240

More Recipes from the The Happy Heart Cookbook Cookbook:
Barbecued Veal
Breaded Veal Cutlets
Veal Scallopine
Veal Cacciatore
Sherried Veal
Petit Sirah-Braised Veal Chops
Veal Marsala
Braised Veal Shoulder
Rolled Veal
Osso Bucco
Wiener Schnitzel