6 pieces Osso Bucco (Veal Shins)
Salt And Pepper
Flour -- for dredging
4 tablespoons Butter
2 tablespoons Olive Oil
1 clove Garlic -- crushed
1 Onion -- chopped
2 stalks Celery -- chopped
2 Carrots -- chopped
1/2 cup White Wine
1 can Tomatoes (16 Oz)
Preheat oven to 350o
Sprinkle the osso bucco with salt & pepper and dredge in the flour.
In a casserole large enough to hold the pieces in one layer, heat the butter and
the oil. Add the garlic clove and toss until it is brown. Add the veal pieces and brown them on both sides. (or alternately you can heat and braise the pieces in a frypan and then transfer them to
a baking dish.
Add the onion, carrots, and celery. Pour the wine over the veal. Squish the tomatoes through your fingers and add them to the dish. Pour the juice from the tomatoes over the top,
making sure everything is covered with liquid.
Cover the casserole or if you are using a baking dish cover tightly with a piece of aluminum foil.
Let the veal bake for about 1-1/2 hours - checking
occasionally making sure that the liquid is not boiled away. If you need to add liquid either add some tomato juice or water.
The veal is done when it almost falls off the bone.