Veal Osso Buco (Yummy)

Instructions

In a shallow dish, stir together flour, salt, and black pepper. Dredge meat in seasoned flour. In a large skillet, melt butter with oil over medium heat. Brown meat in skillet. Remove meat from pan, and set aside. Add onion, carrots, celery, and garlic to drippings in pan. Cook and stir for about 5 minutes. Stir in tomato sauce, water, basil, thyme, parsley, and bay leaf. Return meat to pan. Bring to a boil, and reduce heat to simmer. Cover, and cook for 2 1/2 hours. Serve the delicious sauce over meat, a bed of rice, or mashed potatoes.

• all-purpose flour Notes: 2 tablespoons, plus
• salt Notes: 1 1/4 teaspoons
• ground black pepper Notes: 1/8 teaspoon
• veal shanks Notes: 4
• butter Notes: 1 tablespoon, plus
• extra virgin olive oil Notes: 1 tablespoon, plus
• onion Notes: 1/2 cup, chopped, plus
• carrot Notes: 1/2 cup, thinly sliced, plus
• celery Notes: 1/4 cup, chopped, plus
• garlic cloves Notes: 2, crushed
• can tomato sauce Notes: 1, 8 ounce, I use Hunt's
• water Notes: 1/2 cup, plus
• dried basil Notes: 1/2 teaspoon
• dried thyme Notes: 1/8 teaspoon
• dried parsley Notes: 1 3/4 teaspoons
• bay leaf Notes: 1