Braised Veal Shanks, Milan Style (Osso Buco)

Serve with a sprinkling of Gremolada.

4 pounds veal or beef shanks
1/4 cup all-purpose flour
3 tablespoons olive oil
1 medium onion, chopped
1 medium carrot, chopped
1 stalk celery, chopped
1 clove garlic, chopped
1 bay leaf
1 cup water
1/2 cup dry white wine
1 teaspoon instant beef bouillon
1/2 teaspoon dried basil leaves
1/2 teaspoon salt
1/4 teaspoon pepper
Gremolada (optional)

Trim excess fat from veal shanks if necessary. Coat veal with flour. Cook veal in oil in Dutch oven over medium heat until brown on all sides, about 20 minutes. Drain fat. Add remaining ingredients except Gremolada. Heat to boiling; reduce heat. Cover and simmer until veal is tender, 1 1/2 to 2 hours.

Arrange veal and vegetables on platter. Skim fat from broth; pour broth over veal.

Serve with rice or hot cooked spaghetti.

Gremolada:
2 tablespoons snipped parsley
1 clove garlic, finely chopped
1 teaspoon grated lemon peel

Mix parsley, garlic and lemon peel.