Osso Buco

Select a shallow roasting pot that has a lid and is large enough to accommodate all the veal pieces standing upright next to each other.

Melt the butter in the roasting pot over moderate heat and add the carrots, onions, celery and garlic. Saute, stirring constantly, for 10 to 15 minutes, until the vegetables are lightly browned. Then remove the roasting pan from the heat.

Preheat the oven to 175 degrees.

Season the veal shanks with salt and pepper, then roll in flour and shake off. Heat olive oil in a pan and brown the pieces of meat at a moderate temperature. Then place the browned veal shank pieces side by side on top of the roasted vegetables in the roasting pan.

Pour wine into the pan and bring to a rapid boil over high heat until the liquid is reduced by half. Scrape off the drippings and stir in. Now add soup, thyme, basil, tomatoes, parsley leaves and bay leaves and bring to a boil. Then pour the sauce over the veal. The liquid should reach to about half the height of the roast, otherwise pour more soup.

Bring the roasting pot to a boil on the stove. Then cover with the lid and braise in the lower third of the oven, basting occasionally and reducing the temperature so that the dish continues to simmer very quietly.

In about 1 hour and 15 minutes, the veal should be done. Using the tip of a sc

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