OSSO BUCCO

4 veal shanks
Salt and Pepper to taste
all purpose flour
1/2 cup olive oil
1 carrot, large dice
1 celery, large dice
1 onion, large dice
1/2 bottle, Chianti
5 bay leaves
10 black peppercorns
1 teaspoon, thyme (dry)
2 sprigs, rosemary
1 (12 oz.) can peeled tomatoes
3/4 gallon, beef or veal stock

Preheat oven to 350 degrees.

Season veal shanks with salt and pepper. Dredge in flour until coated evenly. Sear with oil in hot oven-proof pot until all sides are browned.

Remove veal from pot and add to the same pot carrots, celery and onions and saute until carmelized.

Deglaze with Chianti. Add bay leaves, peppercorns, thyme and rosemary and bring to a boil. Add tomatoes and stock.

Place reserved veal shanks back in pot and cover tightly. Bake for approximately 3 hours or until veal is fork tender.

Sauce:
Set aside cooked veal. Strain through a fine sieve and reduce by half. Season with salt and pepper to taste. Serve immediately.