Sprinkle parsley over shanks and simmer	Osso Buco Originale

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Osso Buco Originale

Source: St. Louis Post-Dispatch, April 15, 1992

Yield: 4 servings

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Ingredients

• 4 lb veal shanks, cut in 3 inch lengths

• 1/2 cup unsifted flour

• 1 Tbsp salt

• 1/4 tsp pepper

• 1/3 cup olive oil

• 1 medium-size leek, peeled and minced

• 2 large carrots, peeled and finely diced

• 1 stalk celery, chopped fine

• 1/2 cup dry white wine

• 1 cup stock

• 1 Tbsp minced fresh basil (or 1 tsp dry)

• 2 large, ripe, fresh tomatoes, chopped

• 1 Tbsp minced parsley

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Preparation

Dredge veal by shaking in a heavy paper bag with flour, salt and pepper. Brown in oil a few pieces at a time. Remove and reserve.

Add leeks, carrots and celery to same pan and saute 5-8 minutes until pale and golden. Add chopped tomato, cook 2 minutes, then add wine and boil rapidly, uncovered, until reduced by half, 4-5 minutes.

Return veal to pan, arranging so marrow cannot fall out, and add all remaining ingredients except parsley. Cover and simmer 75-90 minutes until veal is tender but not falling off bones. Sprinkle parsley over shanks, cover and simmer 5-10 minutes longer.

Serve, spooning vegetables and cooking liquid over veal.