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The sights and smells of Italy are evoked with this wonderfully rich flavored dish made of veal shanks. Serve with risotto to complete the flavor journey.

Osso Buco

3 pounds veal, sliced
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 cup all-purpose flour
7 tablespoons butter, divided use
3 tablespoons extra virgin olive oil
1 1/2 cups dry white wine
1 1/2 cups chopped onions
3/4 cup chopped carrot
3/4 cup chopped celery
1 teaspoon minced garlic
4 cups beef broth
1 1/2 cups seeded and chopped tomatoes
1/2 cup chopped flat-leaf parsley
2 tablespoons grated lemon peel
1 bay leaf
1 clove garlic, crushed

1. Season sliced veal with salt and pepper. Dredge in flour, coating evenly. In a heavy skillet, heat 3 tablespoons butter and oil over medium heat. Brown the veal then transfer to a baking dish.
2. Add white wine to the skillet and boil until the liquid is reduced to about a half cup; reserve in a small bowl.
3. Cook onion, carrots, celery, and minced garlic in 4 tablespoons butter over medium heat, stirring occasionally, until soft. Pour over the veal, with beef broth.
4. Spread tomatoes, parsley, lemon peel, bay leaf, and crushed garlic over the veal. Cover and cook at 325*F for 2 hours, or until the veal is tender. Strain the pan juices into a saucepan, skimming off the fat. Boil for about 15 minutes, or until reduced to about 3 cups. Serve the sauce over the veal.

Makes 6 servings.

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