Osso Bucco - cooking recipe

Ingredients

2 tbsp olive oil
1 tbsp butter
2 1/4 lbs veal shin (osso bucco)
1 cup all-purpose flour, seasoned with salt and pepper
2 None carrots, finely chopped
2 None celery stalks, finely chopped
1 None onion, finely chopped
2 cloves garlic, minced
4 sprigs thyme
1 None bay leaf
1/2 cup white wine or dry vermouth
14 oz can diced tomatoes
1/2 cup beef stock
None None Mashed potatoes, to serve

Preparation

In a large, heavy-based saucepan, heat oil and butter together on high. Dust veal in seasoned flour, shaking off excess. Cook 2-3 minutes each side, until well browned. Transfer to a plate.
Add carrots, celery, onion, garlic, thyme and bay leaf. Cook 3 minutes, stirring, until lightly browned. Stir in wine. Simmer 1 minute.
Add tomatoes and stock and bring to boil. Return veal to pan. Reduce heat to low. Simmer, covered, 1 hour, until veal is very tender. Season to taste and serve with mashed potatoes.