Osso Bucco
4 - 3 inch veal shanks
2 large carrots
1 1/2 onions
3 stalks celery
Zest of 1 lemon
1 cup sherry
1 cup Marsala
7-10 Italian plum tomatoes, chopped
3 Tbsp. rosemary
2 cups chicken stock
Salt and pepper to taste
1 1/2 cups tomato juice
Olive oil
Dust veal shanks with flour. Brown off veal shanks in olive oil. Place in
braising pot. Add rest of ingredients. Cover and bake at 400 degrees for 2
hours. Remove shanks. Puree vegetables and broth. Serve sauce on top of veal
shanks.