Osso Buco - cooking recipe

Ingredients

4 lb. veal shanks
1 tsp. salt
1/4 tsp. pepper
1/4 c. flour
3 Tbsp. olive oil
1 (10 1/2 oz.) can condensed beef broth
1/3 c. white wine
1 clove garlic, crushed
1 bay leaf
7 oz. uncooked spaghetti
2 Tbsp. parsley
1 tsp. grated lemon peel
grated Romano cheese

Preparation

Trim fat from veal.
Sprinkle with salt and pepper; coat with flour.
Cook over medium heat until brown on all sides, about 20 minutes.
Stir in broth, wine, garlic and bay leaf.
Heat to boil. Reduce heat; cover and simmer 1 1/2 to 2 hours.
Remove veal; skim fat from broth.
Return veal to broth.
Cook spaghetti as directed on package; drain.
Sprinkle veal with parsley and lemon peel.
Heat to boil; reduce heat.
Cover and simmer 5 minutes. Serve on spaghetti; sprinkle with cheese.