Osso Buco

Ingredients

• 0.5 cup no-salt-added beef broth canned
• 0.5 cup carrots chopped
• 0.5 cup cooking wine dry white
• 2 tablespoons flour all-purpose
• 29 ounce no-salt-added tomatoes diced undrained canned
• 0.5 cup onion chopped
• 0.3 teaspoon pepper freshly ground
• 0.5 teaspoon salt 
• 20 ounce veal shanks 

Equipment

• bowl
• paper towels
• dutch oven

Directions

1. Trim fat from veal shanks; dredge shanks in flour. Coat a Dutch oven with cooking spray; place over medium-high heat until hot.
2. Add shanks; cook until browned on all sides.
3. Remove shanks; set aside, and keep warm. Wipe drippings from Dutch oven with a paper towel.
4. Coat Dutch oven with cooking spray; place over medium-high heat until hot.
5. Add onion and carrot, and saute until tender. Stir in tomato and next 4 ingredients; add shanks. Bring to a boil; cover, reduce heat, and simmer 20 minutes. Uncover and simmer 30 additional minutes or until shanks are tender.
6. Transfer each veal shank to an individual soup bowl; spoon vegetable mixture over meat. If desired, combine parsley, lemon rind, and garlic, and sprinkle evenly over each serving.