Osso Buco

• 1 kg shin of veal, sawn in to 5 cm pieces
• 1 tbsp plain flour
• 2-3

Toss the meat in the flour. Heat the oil in a flameproof casserole and brown the meat. Remove, then add carrots and onions and sweat for 10 minutes. Return the meat to the pan and add the wine, stock tomatoes, dried herbs and seasonings to taste. Cover and cook at 170’C for 2 hours