Ingredients:

8 lbs Osso Buco 4Kg (1½\” (3.8cm) thick)
as needed: flour
as needed: butter
1 quart dry white wine 1000ml
3 cups beef stock or broth 750ml
1½ teaspoons dried thyme 7ml
2 cups sliced mushrooms 500ml
to taste: salt and pepper
½ cup chopped parsley 125ml
¼ cup lemon juice 60ml
1/3 cup finely chopped garlic 80ml

Instructions

Roll Osso Buco in flour to coat.In large sauté pan brown in butter, turning carefully so that marrow does not fall out.Add the wine, stock and thyme.Simmer, covered, over low heat 45 minutes; add mushrooms.Continue to cook uncovered until veal is tender, about 15 minutes.Season with salt and pepper.Combine parsley, lemon and garlic.

For each serving: 1 piece of Osso Buco covered with ¼ cup of sauce.Sprinkle with 1 tablespoon of parsley mixture.