Mark's Osso Buco alla Fiorentina

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Ingredients in this Recipe

1 cup milled or crushed canned Italian plum tomatoes
1 small carrot, cut into 1/4 inch dice
1 small red onion, cut into 1/4 inch dice
1 stalk celery, cut into 1/4 inch dice
1 tablespoon extra virgin olive oil
1 teaspoon chopped fresh oregano
1 teaspoon chopped fresh sage
1 teaspoon chopped fresh thyme
1/2 cup all purpose flour, for dredging
1/2 teaspoon freshly grated lemon zest
1/4 cup vegetable oil
2 cups dry red wine
2 cups veal stock, Homemade Chicken Stock, or low sodium canned broth
4 veal shanks, cut 1 1/2 to 2 inches thick
Coarse salt and freshly ground pepper

Recipe Preparation

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