Name: Osso Bucco
Ingredients: 2 pound center-cut veal shank; 2 small potatoes, peeled & quartered; 1 1/2 carrots, quartered; 1 small zucchini, quartered; 1/2 large onion, chopped; 1 medium rib celery, chopped; 2 teaspoon mixed dried herbs (basil, thyme, etc., as you prefer); 2 teaspoon granulated garlic; salt; ground black pepper; 1/2 large tomato, chopped; 1/4 medium red bell pepper, chopped; 2 ounce chopped leeks (about 3in of a med. stalk); 1 medium portobello mushroom, sliced; 2 ounce fresh chopped herbs (such as basil, about 4 large leaves); 2 teaspoon chopped fresh garlic

Osso Bucco

Ingredients

2 pounds center-cut veal shank
2 small potatoes, peeled & quartered
1 1/2 carrots, quartered
1 small zucchini, quartered
1/2 large onion, chopped
1 medium rib celery, chopped
2 teaspoons mixed dried herbs (basil, thyme, etc., as you prefer)
2 teaspoons granulated garlic
salt
ground black pepper
1/2 large tomato, chopped
1/4 medium red bell pepper, chopped
2 ounces chopped leeks (about 3in of a med. stalk)
1 medium portobello mushroom, sliced
2 ounces fresh chopped herbs (such as basil, about 4 large leaves)
2 teaspoons chopped fresh garlic

Instructions

In a tall pot, barely cover veal shank with water. Bring to a boil, then reduce heat to a bare simmer and slow-cook for 2 hours. Add potatoes, carrots, zucchini, onion, celery, dry herbs, granulated garlic and salt and pepper to taste. Simmer for 30 minutes. Add tomato, bell pepper, leeks, mushroom, fresh herbs and fresh garlic; cook 5 minutes longer. Serve immediately. Yield: 2 servings