Osso Buco With Tomatoes & Kalamata Olives

Created by KittenCal on July 16, 2012

Ingredients

3 1/2 to 4 1/2 pounds veal shanks (8-10 meaty cross-cut, tied with cotton kitchen string)
3/4 cup all-purpose flour
1 tablespoon seasoned salt
1 1/2 teaspoons fresh ground black pepper
3 yellow onions, chopped (med onions)
2 carrots, peeled and diced
1 celery rib, diced
6 garlic cloves, minced

1/4 teaspoon crushed chili flakes (or to taste)
2 teaspoons dried thyme (rubbed between fingers to release the flavor)
1/2 cup dry red wine (or white wine)
1 cup chicken broth
2 cans (28 ounce) whole tomatoes (undrained, slightly crush tomatoes using hands)
1 cup kalamata olives (pitted)
2 bay leaves
Cooked spaghetti (amounts desired)

Step 1: In a shallow dish mix flour with seasoned salt and black pepper). Coat the shanks in the flour (shaking off any excess flour).
Step 2: Heat oil over medium heat in a large Dutch oven (use as much oil as needed). Add in shanks and brown on all sides (about 10-12 minutes) remove browned shanks to a bowl.
Step 3: Add in onions, carrots, celery and thyme; cook stirring with a wooden spoon for about 6 minutes (adding in the garlic and chili flakes the last 2 minutes of cooking). Add in the wine, broth, undrained tomatoes, olives and bay leaves; bring to a boil stirring.
Step 4: Arrange the shanks in the pot in one layer; bring to a boil on top of the stove. Season with salt and pepper to taste.

Step 5: Preheat oven to 325 degrees F. Transfer the pot to oven and cook covered until tender (about 2-1/2 hours) seasoning with more salt and pepper towards the end of cooking is needed.
Step 6: Serve with cooked pasta and pass the grated parmesan cheese at the table.