Title: Budget: osso buco
 Categories: Veal, Main dish, Italian, Canadian
      Yield: 6 Servings
 
    1/4 c  All-purpose flour
           Salt
           Pepper
      4 lb Veal shanks,
           -cut into 2-inch pieces
    1/4 c  Olive oil
      4    Celery stalks, chopped
      3    Carrots, chopped
      2    Onions, chopped
      3    Garlic cloves, minced
  1 1/2 c  White wine
  1 1/2 c  Chicken stock
      1 ts Dried sage
      1 ts Dried rosemary
      1    Bay leaf
    1/4 c  Tomato paste

MMMMM-------------------------GREMOLATA------------------------------
    1/2 c  Fresh parsley, chopped
      2 tb Grated lemon rind
      4    Garlic cloves, minced
 
  Braising transforms the fibrous toughness of less expensive veal
  shanks to melting tenderness while dissolving their gelatin to a
  luxurious sauce. As a bonus, the centre of the bone is filled with
  delicious marrow, which can be scooped out with a small spoon.
  
  In plastic bag, combine flour, 1 ts salt and 1/2 ts pepper. Add a few
  pieces of veal and shake; repeat with remaining veal. In Dutch oven,
  heat oil  over medium-high heat; brown shanks in batches. Remove
  shanks and set aside.
  
  Add celery, carrots, onions and garlic; cover and cook over low heat
  for about 8 minutes or until onions are softened. Return veal to pan.
  Stir in wine, chicken stock, sage, rosemary, 1/4 ts salt and bay
  leaf; bring to boil. Reduce heat; cover and simmer, stirring
  occasionally, for 60-70 minutes or until veal is tender. Stir tomato
  paste into pan; cook, uncovered, for about 15 minutes or until sauce
  is thickened. Season with salt and pepper to taste. Discard bay leaf.
  
  Gremolata: Meanwhile, in small bowl, combine chopped parsley, lemon
  rind and garlic. Sprinkle Gremolata over individual servings.
  
  6 servings for $19.22 CDN [Mar/95]