Ozzo Buco

Prep Time: 3 hours
Serves: 4

4 pieces Veal shank cut about 1 1/2 inches thick
1/2 cup flour
1 tsp. Salt
2 Tbsp. Victoria Taylor's Mediterranean Seasoning (click to buy online)
2 Tbsp. Olive oil
2 Tbsp. butter
3 Carrots. Peeled, halved lengthwise and sliced into 1/2 pieces
1 Medium Onion, chopped
1 Red bell pepper, cut into 1/4 inch strips
3 Tbsp. Fresh lemon Juice
2 Tbsp. Lemon peel with none of the white pith beneath it, choped fine
1 large can (28 oz) diced tomatoes
1 cup dry white wine
1/4 cup chopped fresh Italian parsley

For this dish, choose a high sided saute pan with a cover that will accommodate all the shanks snugly in a single layer without overlapping. Combine the flour and salt in a bowl. coat the veal shanks with the flour mixture, shaking off any excess. Heat the olive oil and the butter in the pan until hot, but not smoking. Brown the veal shanks on both sides over medium to high heat and set them aside. Now add the white wine to the pan and cook over medium heat for about 5 minutes scraping up any of the brown bits from the bottom. Return the veal to the casserole and add the carrots, onions, bell peppers, and seasoning. Now add the tomatoes, lemon juice and lemon peel. Bring the mixture to a boil and reduce to simmer, covered. Cook the shanks for 2 hours or until the meat comes off easily from the bone. Add more white wine or water as needed during the cooking process. When you are ready to serve, garnish the ozzo buco with the chopped parsley.