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Ingredients
  • subheading: For the Osso Bucco:
  • 1 cup all-purpose flour
  • 4 8- ounce veal shanks
  • 2 tablepoons of olive oil
  • 1 peeled and large diced yellow onion
  • 1 peeled and large diced carrot
  • 2 peeled and large diced celery stalks
  • 6 to 8 garlic cloves
  • 2 tablespoons tomato paste
  • 3 cups roughly chopped fresh tomatoes
  • 2 cups dry red wine,, Sangiovese or Barolo
  • 4 cups of beef stock
  • 2 bay leaves
  • 1 bunch of Italian parsley
  • 20 to 25 fresh thyme sprigs
  • coarse salt and fresh cracked pepper to taste
  • 1 gremolata recipe
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