Osso Buco - cooking recipe

Ingredients

3 to 4 lb. veal shanks or shins, 2 inches thick
1/3 c. flour
white pepper
3 large cloves garlic, minced
4 carrots, sliced
2 ribs celery, chopped
1 large onion, minced
1/2 tsp. dried thyme, crushed
1/4 c. olive oil
1/4 c. butter or margarine
1 tsp. dried rosemary, crushed
1 c. Marsala wine
1 c. chicken broth
1 (8 oz.) can tomato sauce
2 Tbsp. chopped Italian (flat) parsley
1 Tbsp. grated lemon rind

Preparation

Mix flour and white pepper.
Pat veal dry and dredge in flour mixture.
Brown all sides in oil/butter in Dutch oven.
Arrange meat on sides so marrow does not fall out.
Add herbs (except parsley), onion, 2 cloves garlic, carrots, and celery.
Cover and cook on high 10 minutes, stirring or shaking occasionally.
Add liquids and cook approximately 2 hours or until tender.
Mix last clove of garlic, parsley and lemon rind.
Sprinkle over shanks as garnish.
Serve with buttered egg noodles or plain boiled potatoes.