Veal Osso Buco

Preparation

1. Preheat the oven to 350°F.
2. Cube two stalks of celery, two large carrots, two onions and four garlic cloves.
3. In a large, thick and deep frying pan, add 2 tablespoons olive oil and cook the onions until tender and translucent.
4. Add garlic, celery and carrots; continue cooking for 2 or 3 minutes.
5. Add diced tomatoes and continue cooking for 2 or 3 minutes. Reduce heat and simmer.
6. Dust the veal shanks with flour previously seasoned with salt and pepper.
7. In a large, thick, deep skillet, add canola oil to cover the bottom and melt 2 tablespoons of butter.
8. Brown the meat on both sides and set aside.
9. In a small saucepan, dissolve one tablespoon of concentrated veal stock in 1½ cups of water. Bring to a boil.
10. Transfer the vegetable mixture and tomato sauce to an ovenproof dish, then add the veal shanks and veal stock.
11. Cover and bake for 45 minutes at 350°F. Reduce oven temperature to 325°F and bake 2 hours longer or until meat is tender.