Osso Bucco

• Gather all ingredients before starting recipe.
  
• Heat 1 tbsp olive oil over high heat in a medium deep sided sauce pan with a tight fitting lid large enough to allow the 3 shanks to fit in a single layer.
• Spoon 3 tbsp all-purpose-flour on parchment paper; season both sides of 3 veal shanks with kosher salt and freshly ground black pepper then dredge the veal shanks in flour.
  
• Add floured veal shanks to saucepan when the oil is hot.
  
• Sear each side over high heat for 3-4 minutes per side, or until nicely browned.
  
• When both sides have been seared, remove to a platter and reserve.
  
• Reduce heat to medium high and 1 medium onion chopped2 stalks celery chopped and 2 small carrots to saucepan and stir to coat the vegetables evenly with the remaining 1 tablespoonful of oil; cook until the vegetables begin to color and become soft, about 5-7 minutes.
  
• Chop 2 cloves garlic and add to vegetables; add 1/2 cup white wine and cook to reduce by a third, maybe 4 or 5 minutes.
  
• Return seared veal shanks to saucepan.
  
• Add 1 can chopped canned tomatoes, 1/2 can tomato paste (or 2 lg tablespoons) and 1/2 cup beef stock. Stir to combine.
  
• Cover with a lid propped open with a spoon and simmer on low heat for 1 1/2 to 2 hours..

Rustic Presentation

• Once the shanks are tender, serve with pasta or ravioli on the side.

Finer Presentation

• Remove shanks from sauce and set aside.
• Pour sauce into a blender and pure.
  
• Pass pure through a fine sieve.
  
• And return the sauce to the sauce pan to reheat before serving.
  
• Remove bones and unwanted fat from the shanks.
• And return the meat to the fine sauce.
  

Serving

• Serve in a rim soup bowl using a base of 5-6 cheese ravioli, topped with veal shank and sauce. Top the dish with chopped parsley and grated lemon rind.