OSSO BUCCO

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

Method: 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 from pot and add 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.