Recipe - Osso Buco Saffron Risotto Fennel And Salad Part 2 Of 2

4 Veal shanks; 10 ounces each
One half cup Flour
1 tablespoon Olive oil
2 Shallots; chopped
4 Cloves garlic; chopped
1/3 cup Dry white wine
1 Lemon; Zest of
1 Lemon; Juice of
One half cup Pitted; chopped kalamata
; olives
2 cup Veal or
Chicken Stock
1 tablespoon Chopped fresh basil
One half teaspoon Chopped fresh rosemary
Salt and black pepper to
taste

Preheat oven to 350 degrees. Dust veal shanks with flour. Heat a large,
flameproof baking dish with olive oil until smoking hot. Add veal shanks
and brown well on each side, about 2 minutes per side. Add shallots and
garlic and saute lightly for about 1 minute. Add white wine and boil until
reduced by half, 3 to 4 minutes. Add lemon zest, juice, olives, and stock.

Cover with a lid or foil and bake for about 30 minutes. Add basil and
rosemary, cover, and bake for 30 to 40 minutes more, until shanks are
tender. Season with salt and pepper. Serve hot over couscous or rice.

Serves four.

Converted by MC_Buster.

Per serving: 457 Calories (kcal); 15g Total Fat; (29% calories from fat);
9g Protein; 68g Carbohydrate; 0mg Cholesterol; 13mg Sodium Food Exchanges:
3 Grain(Starch); 0 Lean Meat; 1 One half Vegetable; One half Fruit;
2 One half Fat; 0 Other Carbohydrates

Converted by MM_Buster v2.0n.