Traditional Osso Buco

• Preheat the oven to about 350 degree F.
• Coat the veal shanks with flout.
• Melt butter in a large skillet. Heat it to medium high heat.
• Add veal to the skillet and cook until it looks brown on the outside.
• Remove to a bowl and keep it warm.
• Add some cloves of crushed garlic and onion to the skillet. Heat and stir until the onion is just about tender.
• Return the veal to a pan. Mix carrot and wine. Simmer this for about 10 minutes.
• Pour the tomatoes and beef stock, season them with salt and pepper. Simmer this over low heat for about 1 ½ hours, pouring juices over the veal every 15 minutes. It is important to ensure that the meat should be cooked until tender, and should not slide off the bone.
• In a separate bowl, mix parsley, garlic and lemon together. Sprinkle the mixture over the mixture before serving. Enjoy!

Trivia

• Did you know that veal is one of the best sources of high quality zinc which is essential for our immune systems and the development of our brain function?

The reason why veal is lighter in color is because of the age of the calf and the level of iron content in its muscle.