Veal osso bucco

Ingredients
4-6 veal shanks
Flour, salt and pepper for dredging
4 tbsp olive oil
3 clove garlic, finely chopped
Beef or veal stock
Dry white wine
4 tablespoon tomato paste
4 tablespoon chopped parsley
Grated rind of ½ lemon

Method
1. Dredge veal in seasoned flour and sauté in olive oil until lightly browned on all sides. Add garlic and onion.

2. Pour boiling stock, white wine and tomato sauce over meat.

3. Cover pan and simmer for 1 ½ hours or until meat is tender.

4. Add parsley and grated lemon rind.

Serve with saffron rice.

- Recipe contributed by Joshua

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