Osso Bucco

6 tbs butter                                             

3 bay leaves

1-3/4 cups finely chopped onion

3/4 cup finely chopped carrot

3/4 finely chopped celery

1-1/2 tsp finely chopped garlic

8-10 pieces of shank tied around middle

salt, pepper, flour

3/4 cup olive oil

1-1/2 cups dry white wine

3/4tsp dry basil

1 cup chicken broth

3/4 tsp thyme

3-1/2 cups drained and coarsely chopped tomatoes

6 parsley sprigs

3 bay leaves

2 tbs grated lemon peel

2 tsp finely chopped garlic

4 tbs finely chopped parsley

Sautee onions, garlic, carrots & celery over moderate heat for 15 min. Remove from heat.

Season veal with salt and pepper, roll in flour, shake off excess, brown in olive oil in heavy skillet and set on vegetables.

Pre-heat oven to 350. Discard fat from skillet leaving film, pour in wine and reduce over high heat to about 3/4 cup.  Scrape in brown bits stuck to skillet.  Stir in beef stock basil thyme tomatoes parsley and bay leaves and bring to a boil, then pour over veal to 1/2 way mark.  Bring to a boil place in oven for  1-1/2 hours. Place in 450 deg for 10 minutes until glazed add strained & reduced liquid before garnishing with gremolta