Osso Bucco - cooking recipe

Ingredients

1/4 c. olive oil
4 lb. veal shank cross cuts, 2-inches thick
1 large onion, diced
2 celery stalks, diced
2 medium carrots, diced
1 garlic clove, minced
1 (14 1/2 to 16 oz.) can tomatoes
1/2 c. dry white wine
2 tsp. salt
1/2 tsp. basil
1/4 tsp. pepper
1 bay leaf
2 Tbsp. minced parsley
2 tsp. grated lemon peel

Preparation

In 8-quart Dutch oven over medium heat, pour in olive oil. Cook veal, a few pieces at a time, until well browned on all sides.
In drippings over medium heat, cook onion, celery, carrots and garlic until browned and tender.
Return veal to Dutch oven. Add tomatoes and next 5 ingredients over high heat to boiling. Reduce heat to low, cover and simmer 1 1/2 to 2 hours, until veal is pork tender, stirring occasionally.
When veal is done, skim off fat.
Stir in parsley and lemon peel.
Serve with rice and green beans.