Ingredients:

10 pieces Osso Buco
to taste: salt and pepper
4 oz flour 100g
olive oil
7 oz chopped onion 200g
2 finely diced carrots
2 cups dry white wine 500ml
28 oz crushed tomatoes 800g
2 oz sun dried tomatoes julienne 50g
2 cups veal jus 500ml
pinch of thyme, saffron
bay leaf
fine julienne of one orange peel, blanched
fine julienne of one lemon peel, blanched
1 juice of one lemon
2 cloves of crushed garlic
chopped fresh parsley and basil

Instructions

Lightly flour, salt and pepper the Osso Buco.Heat olive oil in a wide heavy pot and brown the Osso Buco on both sides.Add onions, carrots, and sauté until soft and clear.Add wine, crushed and sun dried tomatoes, veal jus, herbs and spices.Simmer in low oven until tender, 1¼-1½ hours.Remove Osso Buco and keep warm.

To the pan, add garlic and reduce sauce by ½ .Add orange and lemon peels and juice.Return Osso Buco to the pan and adjust the seasonings.

To Serve: Arrange Osso Buco on platter and spoon sauce over.Dust with parsley and basil.