Tuscan osso buco recipe

Ingredients

• 4 osso buco veal shanks
• 1 small onion
• Thyme (or bay leaves or sage)
• Flour
• ¼ cup white wine
• 2 tablespoons tomato paste
• 2 cups stock
• Olive oil
• Salt and freshly ground pepper

1. In a skillet, warm 6 tablespoons of olive oil. Add the onion and a couple of thyme sprigs.
2. Dredge the veal shanks in flour and add to the skillet. Cook over low heat until the veal shanks start to brown. Deglaze with the wine, and cook until it evaporates.
3. Dissolve the tomato paste in the stock and add to the skillet (substitute the stock and tomato paste for 12 ounces peeled chopped tomatoes if desired).
4. Season with salt and pepper, and cover. Simmer until the veal shanks are tender enough that the meat falls off the bone, and the sauce is thick.