Osso Buco Gian Tony's

Deselect All

2 1/2 ounces olive oil

Flour, for dredging

Salt and pepper

4 veal shanks (preferably provini veal), cut to 5 inches

5 carrots, cut into 2 to 3-inch chunks

1 large onion, coarsely chopped

8 celery stalks, cut into 2 to 3-inch chinks

3 cups canned tomatoes, chopped

5 cups veal or beef stock

10 to 12 ounces white wine (Pinot Grigio)

3 tomatoes, diced

Salt and pepper, to taste