Osso Buco - cooking recipe

Ingredients

3 1/3 lbs veal shanks
1/2 cup all-purpose flour, seasoned
2 tbsp olive oil
6 None onions, peeled and quartered
4 cloves garlic, crushed
1 tsp chili flakes
2 cups beef stock
1 x 14 oz can crushed tomatoes
1 cup red wine
1/4 cup balsamic vinegar
1/2 cup tomato paste
2 None bay leaves
1 bunch baby carrots, trimmed and peeled
2 None medium parsnips, halved and cut into wedges
None None Crusty bread, to serve

Preparation

Toss veal in flour, shaking off excess. Heat half of the oil in a saucepan on high. Brown veal in batches, 4-5 minutes each side. Transfer to a plate.
Heat remaining oil in same saucepan. Saute onion, garlic and chili flakes 3-4 minutes, until onion is tender. Stir in stock, tomatoes, wine, vinegar and tomato paste.
Return meat to saucepan with bay leaves. Bring to boil, then reduce heat. Simmer, covered, 1 1/4 hours.
Add vegetables. Simmer, uncovered, another 20-25 minutes until tender.