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Lovely winter comfort food. Great taste when served with mashed potates and gremolata. Submitted by Jo Woolnough from Victoria, Australia

Osso Buco

1 cup all-purpose flour
4 veal osso bucco
2 tablespoons extra virgin olive oil
2 yellow onions, sliced
2 cloves garlic, crushed
1 (26-ounce ) can chopped tomatoes
1 cup chicken stock or broth
2 tablespoons tomato paste
1/2 cup fresh flat-leaf parsley
1/8 teaspoon ground pepper
1/8 teaspoon salt

1. Season flour with salt and pepper. Toss the veal shanks in the flour, and shake off excess.
2. Cook veal in 1 tablespoon oil, using a large flameproof casserole dish or heavy-based saucepan over medium-high heat. Cook 2 to 3 minutes on each side or until golden brown. Remove.
3. Heat the remaining oil in the casserole dish over medium heat. Add the onions and cook, stirring occasionally for 2 to 3 minutes or until they soften slightly. Add the garlic and cook stirring, for 30 seconds or until aromatic.
4. In a separate bowl combine the tomatoes, stock and tomato paste.
5. Return veal to the onion garlic mixture, add the tomato mixture and bring to the boil over high heat. Reduce heat to medium-low and cook covered, for 1 1/2 hours.
6. Stir in parsley and season with salt and pepper. Cook uncovered for another 30 minutes or until the veal is tender and the sauce reduces and thickens slightly.

Makes 4 servings.

Recipe is the property of Nestlé® and Meals.com, used with permission.