VEAL: Osso Buco is a very traditional dish full of nutritional goodness. This recipe is simple and easy to follow.

OSSO BUCO—VEAL SHANKS WITH MARROW:



8 veal shanks, cut across the bones into 1-inch thick slices
2 tbsp. flour

3 tbsp. vegetable oil

1 each large onion, carrot & celery stalk, chopped

1 clove garlic, minced

2 tomatoes, diced

¾ cup dry white wine

4 cups chicken or beef stock

4 Granny Smith apples, chopped

salt and freshly-ground pepper

cooked pasta to serve

bouquet garni—tied in a cheesecloth bag:

4-5 thyme leaves and stems
2-3 bunches parsley
8-10 black peppercorns



Rub veal shanks with salt and pepper and coat them with the flour.

In a heavy non-stick saucepan, heat oil over medium-high heat and brown veal shanks, in batches, until golden brown. Transfer meat, as cooked, to a large baking pan.

Preheat oven to 350 degrees F. Drain off excess fat from pan, add onion, carrot, celery, garlic and tomatoes. Cook for 5 minutes. Deglaze pan with white wine and add stock and bouquet garni. Bring to a boil and adjust seasoning. Pour mixture over meat in baking pan.

Transfer to oven. Bake for 50 minutes. Add chopped apples 5-10 minutes before end of cooking. Discard bouquet garni. Serve with cooked pasta.