Osso Buco

Ingredients

• 6  veal shanks 
• 4 tablespoons parsley chopped
• 1 of lemon zest grated
• 6 servings flour 
• 6 servings bell pepper for dredging
• 6 servings bell pepper for dredging
• 4 tablespoons olive oil 
• 3 cloves garlic finely chopped
• 1  onion finely chopped
• 1 cup chicken stock see boiling
• 1 cup wine dry white
• 4 tablespoons tomato sauce 

Equipment

• frying pan

Directions

1. Dredge veal in seasoned flour and saute in olive oil until lightly browned on all sides.
2. Add garlic and onion.
3. Pour boiling stock, white wine and tomato sauce over meat. Cover pan and simmer 1 1/2 hours or until meat is tender.
4. Add parsley and grated lemon rind.
5. Serve over saffron rice.