Delicious Osso Buco with Lemon and Garlic

Ingredients:

1 cup white flour
Salt and pepper
6 veal shanks, about 3 kilos
oil
1 yellow onion, chopped
1 carrot, chopped
1 celery stalk, chopped
2 cloves garlic, minced
1 1/2 cups dry red wine
1 cup canned diced tomatoes
5 cups beef broth (can be made from broth cubes)

- For the garlicy lemon topping:

1/2 cup minced fresh parsley (use 2 tablespoons of dried one if you don`t have fresh)
grated skin of 1 lemon
2 cloves garlic, minced



Preparation:

Season the flour with salt and pepper and dust the veal shanks with the seasoned flour. In a large Wok or skillet warm oil over medium to high heat. Sear the shanks well, turning once, until they change color on both sides, about 10 minutes. Set them aside.

Return the Wok to medium heat and add the onion, carrot, celery and garlic, frying until soft and juicy, about 5 minutes. Add the wine and stir well.

Raise the heat to high and cook until the liquid has thickened and is reduced by half, about 5 minutes. Add the tomatoes and broth and bring to a boil.

On low heat, return the veal shanks to the pan and cover, simmering and turning occasionally, for 1 hour then uncover and cook until the veal is tender.

Meanwhile, in a small bowl, stir together the parsley, lemon zest and garlic.

When done, divide the veal shanks among plates, top with the meat gravy and sprinkle with the lemon-garlic-parsley mix. Enjoy.