Osso Buco

Procedure

1. Tie each piece of veal shank tightly around the circumference to hold the meat to the bone.
2. Lightly season the meat with salt and pepper.
3. Heat the oil in a brazier just large enough to hold the pieces of veal shank in a single layer.
4. Dredge each piece of meat in flour to coat completely, then shake off the excess.
<