Veal Osso Buco - Veal - Recipes - Montpak International

Ingredients

• 60 ml (1/4 cup) flour or as needed
• 10 ml (2 tsp.) dried thyme
• 10 ml (2 tsp.) dried oregano
• 4 veal shanks (approx. 1 kg/2 lbs.)
• 45 ml (3 tbsp.) olive oil
• 1 onion, chopped
• 3 large carrots, coined
• 250 ml (1 cup) white wine
• 375 ml (1 1/2 cup) beef bouillon or veal stock
• 1 can (398 ml/14 oz.) tomato sauce
• 10 ml (2 tsp.) fennel seeds
• 2 Italian tomatoes, diced
• 125 ml (1/2 cup) fresh parsley, chopped
• 1 garlic clove, chopped
• Zest of one lemon and one orange
• Salt and pepper to taste