Osso Buco

Serves 6

1.5 kg (3 lb) veal shanks 1 tsp salt
1 tsp pepper
1 Tbs butter
60 ml (1!4 cup) olive oil
120 g (1 cup) onions minced 150 g (1 cup) carrots minced 120
g (1 cup) celery minced
3 cloves garlic - minced
1 Tbs fresh basil - chopped
1 Tbs fresh rosemary - chopped
1 tsp dried oregano
400 g (2 cups) tomatoes peeled, chopped
250ml (1 cup) beef stock
250 ml (1 cup) dry white wine

Have the butcher cut the veal shanks into 5 cm /2 inch thick
slices.

Rub the salt and pepper into the meat.

Heat the butter and oil in a large skillet. Fry the veal on both sides
until brown and crisp. Set aside.

In a food processor, mince the onions, carrots, celery, and garlic.
Do not over process. Just blend until all vegetables are finely
chopped.

Transfer the vegetables into the heated skillet used previously and
cook, stirring for 3 to 4 minutes.

Remove from heat and place the vegetables into a slow cooker,
adding the meat on top.

Sprinkle the herbs over the meat and add the tomatoes, beef
broth, and wine.

Cover and cook on low heat for 8 to 12 hours. If using beef
shanks instead of veal, cook the osso buco for at least 12 hours.

Serve with our lima bean mash or cauliflower rice.