Osso Bucco Recipe

OSSO BUCCO
(Veal Shanks)
6 veal shanks
3 Tbsp. olive oil
4 large carrots
1 c. dry white wine
12 small white onions, peeled
1/4 c. flour
1 c. celery, cut julienne style
1 tsp. basil
salt and freshly ground pepper
3 c. water
2 c. chopped tomatoes
6 potatoes, peeled and quartered
3 turnips, peeled and quartered
2 bay leaves
1 tsp. thyme
2 cloves garlic, finely chopped

Preheat oven to 500 degrees.
Place shanks, with oil, in large heavy skillet.
Sprinkle with salt and pepper.
Place in oven, uncovered and bake for 30 minutes.
Turn occasionally so that they brown well.
Scrape carrots and cut into 1-inch long sticks.
Add to veal: carrots, wine, onions, celery, garlic and sprinkle with flour.
Cover and bake for 15 minutes.
Add remaining ingredients, and salt and pepper to taste. Cover and bring to boil on top of stove.
Reduce heat in oven to 350 degrees.
Place in oven and continue baking 1 to 1 1/2 hours or until
meat is fork tender.
Drain liquid when ready to serve.