Osso Buco With Tomatoes And Kalamata Olives

Total Time: 2 hrs 30 mins Preparation Time: 30 mins Cook Time: 2 hrs

Ingredients

• Servings: 8
• 8 -10 veal shanks (use meaty cross-cut, tied with cotton kitchen string)
• 3/4 cup flour
• 1 tablespoon seasoning salt or 2 teaspoons salt
• 1 teaspoon black pepper
• 3 tablespoons butter
• 3 tablespoons olive oil
• 3 medium onions, chopped
• 2 small carrots, peeled and finely diced
• 1 large celery rib, diced
• 3 tablespoons fresh minced garlic
• 3 teaspoons dried thyme (rubbed between fingers to release the flavor)
• 2 -4 teaspoons dryed chili flakes (optional or to taste)
• 1 cup red wine (or use wine)
• 1 cup chicken broth
• 2 (28 ounce) cans diced tomatoes (undrained)
• 1 cup kalamata olive (pitted and halved)
• 2 bay leaves
• salt and black pepper
• 1 tablespoon finely chopped fresh parsley (can use more)
• cooked spaghetti
• parmesan cheese

Recipe

• 1 pat the shanks dry using paper towels.
• 2 in a shallow dish mix flour with seasoned salt (or salt) and black pepper).
• 3 coat the shanks in the flour (shaking off any excess flour).
• 4 heat butter with oil over medium heat in a large dutch oven.
• 5 add in shanks and brown on all sides (about 10-12 minutes) remove browned shanks to a bowl.
• 6 add in onions, carrots, celery, chili flakes and thyme; cook stirring with a wooden spoon for about 6 minutes (adding in the garlic the last 2 minutes of cooking).
• 7 add in the wine, broth undrained tomatoes, olives and bay leaves; bring to a boil stirring.
• 8 season with a little salt an black pepper.
• 9 arrange the shanks in the pot in one layer; bring to a boil on top of the stove.
• 10 set oven to 325 degrees.
• 11 transfer the pot to oven and cook covered until tender (about 2-1/2 hours).
• 12 serve with cooked pasta and pass the grated parmesan cheese at the table.