Osso Bucco

• Gather all ingredients before starting the recipe.
  
• Heat 2 tbsp olive oil over medium high heat in a medium deep sided saucepan 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. Shake off access 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 and add the remaining 1 tablespoon of olive oil, 1 medium onion chopped, 2 small carrots chopped, and 1 - 2 bay leaves to the saucepan and stir to coat the vegetables until they are evenly coated with the olive oil. Cook until the vegetables begin to color and become soft, about 5-7 minutes.
  
• Grate 2 cloves garlic and add to the vegetables, then add 1/2 cup white wine and cook to reduce by a third, maybe 4 or 5 minutes.
  
• Add 1 14 oz can chopped canned tomatoes, 3 tbsp tomato paste and 1/2 cup beef stock. Stir to combine.
  
• Return the shanks to the pan and nestle in the sauce.
• Cover with a lid propped open with a spoon and simmer on low heat for 1 1/2 to 2 hours. or until the shanks are soft and falling off the bone.

Rustic Presentation

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

Finer Presentation

• Remove shanks from sauce and set aside.
• Pour sauce into a blender (or use an immersion blender) and purée.
  
• Pass purée through a fine sieve.
  
• Return the sauce to the saucepan 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.