Osso buco, a savory veal shank stew with celery, carrots, onion, white wine, tomatoes and traditional Italian seasonings, hails from the land of Milano.

Osso Buco

5 to 6 veal shanks
1 cup all-purpose flour
2 stalks celery
2 carrots
1 large onion
2 cloves garlic
1/2 stick (1/4 cup) butter
1 cup dry white wine
2 (14-ounce) cans Italian tomatoes with juice
1/2 teaspoon basil
1/4 teaspoon thyme
2 bay leaves
Sprig of parsley

1. Start by seasoning the meat with salt and pepper.
2. Dredge the veal shanks in the flour.
3. Assemble a coarse grinding plate to a mixer and grind celery, carrots, onion and garlic.
4. Heat a Dutch oven generously with Bertolli Extra Virgin Olive Oil and brown the meat.
5. Then remove the meat and reserve it.
6. To the same pot add 1/2 a stick of butter.
7. Add all the shredded vegetables with white wine and saute and return the meat to the pan.
8. Add Italian tomatoes with its juice and mash with your hands or the back of a wooden spoon.
9. Add basil, thyme, bay leaves a sprig of parsley and cover.
10. Bring to a simmer over medium heat.
11. Then bake in a 350°F (175°C) oven for 2 hours or so until the meat is tender.

Makes 6 servings.

Recipe and video provided courtesy of HolidayKitchen.tv. Photograph property of CooksRecipes.com.