We had friends over for lunch and served this delicious dish today.  Yes, it was a bit on the heavy side for lunch, but it was cold so I guess it evened out.  We served the osso bucco over a bed of mashed potatoes and baby bok choy on the side.

Ingredients:

3 pounds of veal shanks

1 sprig of rosemary

1 sprig of thyme

1 bay leaf

1 onion chopped

2 carrots chopped

2 celery stalks chopped

1.5 cups of all purpose flour for dredging

Sea salt and ground pepper

4 cups beef stock

1 6 ounce can of tomato paste

1/4 cup grape seed or olive oil for browning

Directions:

1.  Remove veal shanks from packaging and pat dry with a paper towel.  Generously salt and pepper both sides and dredge in flour.

2.  Chop up onion, carrots, and celery

3.  Heat oil in dutch oven or 6 quart pot and brown veal shanks on both sides.

5.  Remove browned veal shanks to a platter while you cook the vegetables.

6.  Saute the vegetables until softened.

7.  Add tomato paste, rosemary, thyme, bay leaf, about 4 cups of beef stock, and veal s shanks.

8.  Cover and let simmer for approximately 1.5 hours until meat falls off the bones.  I served this over mashed potatoes with a side of baby bok choy.