Osso Bucco

Total time: 90 minutes
    Braised Veal Shanks, another Italian classic with many variations:  some have a light, lemon sauce; some a heavy tomato.  This is a light vegetable....

 Ingredients:

• 2 - 4 nice size veal shanks  enough for 2,  I had 3
• 1 medium leek,  1 cup chopped
• 1 medium carrot, 3/4 cup chopped
• 1 rib celery, 3/4 cup chopped
• 2 cloves garlic
• 1 tbs olive oil
• 3/4 cup (6oz, 180ml) white wine
• 1/2 cup (4oz, 120ml) beef broth
• 2 cups (15oz, 450gr) chopped tomatoes
• 1/2 tsp dried rosemary
• 1 tsp dried sage
• 1 tbs cornstarch (maizena) dissolved in 2 tbs water

 Instructions:

• Trim and wash the leek,  Roughly chop. 
• Finely chop the carrot and celery. 
• Mince the garlic.
• Heat the oil in a heavy Dutch oven or deep skillet.  Add the leek, carrot, celery, garlic and sauté until tender, about 5 minutes. 
• Move vegetables to the side.  Add veal and brown on both sides, about 7 minutes total. 
• Add wine, broth, tomatoes and herbs.  Cover, reduce heat  and simmer for 60 minutes (or longer). 
• When ready to serve: 
• Remove veal and cover to keep warm. 
• Dissolve cornstarch in water. 
• Turn the heat to medium-high under the sauce. 
• Stir in the cornstarch mixture until sauce is thickened and no longer cloudy.  Spoon sauce over the veal shanks and serve.