Osso Buco

Makes 6 to 8 servings

1/4 cup all-purpose flour

2 teaspoons salt

1/4 teaspoon ground black pepper

2 pounds veal shank

3 tablespoons butter

3 tablespoons olive oil

1 cup chopped onion

1 cup thinly sliced carrots

1/2 cup chopped celery

2 cloves garlic, crushed

1 (8 ounce) can tomato sauce

1 cup water

1 teaspoon dried basil

1 teaspoon dried thyme

3 sprigs fresh parsley

1 bay leaf

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Directions

Stir together flour, salt, and black pepper together in a dish, dredge meat in seasoned flour.
Melt butter with oil over medium heat in a large skillet.
Brown meat. Remove meat from pan, and set aside.
Add onion, carrots, celery, and garlic to drippings in pan.
Cook and stir for about 5 minutes.
Stir in tomato sauce, water, basil, thyme, parsley, and bay leaf.
Return meat to pan.
Bring to a boil, and reduce heat to simmer.
Cover, and cook for 2 1/2 hours.
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