OSSO BUCCO

For this dish you will need to go see your local butcher and ask for 8 veal shanks and ask for the bone removed . 1/2 cup of flour , 1/3 cup of canola / rice bran oil ,1 large onion , finely chopped , 1 large carrot , sliced , 2 tbs of minced garlic ,1 cup of chicken stock ,1/2 cup of wwhite wine , 1 x 44ogm can of diced tomatoes , 2 tbs of freshly chopped parsley , 1 tbs of finely grated lemon rind , 1 tbs of garlic flakes . Please preheat your oven to 180 deg C . Toss the shank meat lightly in the flour and shake off the excess . Heat the oil in a large heavy based pan ,cook the veal over a medium heat until browned all over . Remove and drain on paper towelling . Place the veal in a lightly greased medium sized ovenproof dish. Now add the carrots , onions , garlic , stock , wine , diced tomatoes . Cover and bake in the preheated oven for 90 minutes or until the veal is tender . Serve sprinkled with parsley , lemon rind and garlic flakes .