Osso Buco

• ½ cup unbleached, all-purpose flour
• Salt and freshly ground black pepper for seasoning
• 4 ½ pounds of veal shank (approximately 4 shanks) cut into thirds
• 1 cube sweet butter
• ¼ c. olive oil
• 1 large yellow onion, coarsely chopped
• 10-12 garlic cloves, peeled and chopped
• ½ teaspoon dried basil
• ½ teaspoon dried oregano
• 1 can of Italian plum tomatoes, drained (about 14 ounces)
• 2 cups dry white wine
• 1-½ cups beef broth ( 1 can of condensed beef broth and 1 can regular beef broth)

•  Season the flour with salt and pepper and dredge the pieces of veal shank well. Heat oil
• and butter together in a large casserole or Dutch oven and sear the veal, browning well on all sides. Transfer veal to paper towels to drain.
  
• Add onions, garlic, basil and oregano to casserole and cook, stirring occasionally, for 10 minutes.
  
• Add tomatoes, and salt and pepper to taste, and cook for another 10 minutes. Skim excess fat.
• Add wine and bring to a boil. Reduce heat and simmer uncovered for 15 minutes.
  
• Preheat oven to 350 degrees.
  
• Return veal shanks to the casserole and add beef stock just to cover. Cover casserole and bake 45 minutes to 1 hour. Uncover and bake for 60 to 75 minutes.

*Note: if the gravy is too thin, take 1 tablespoon of cornstarch and mix with several tablespoons of gravy. Add to the casserole.
*Note: Serve with egg noodles or polenta.
*Note: 3 hours prep/cook.