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Osso Bucco
½ cup un-bleached flour
2 pieces of veal shank, diced into 1 inch cubes
1 tsp. olive oil
1 Tbsp. onion, chopped
1 celery stalk, chopped
5 baby carrots, chopped
1 bay leaf
¼ cup dry pasta shells or macaroni
1 tsp. parsley, chopped
1 cup low-sodium organic chicken stock
1 cup water
½ can of crushed tomatoes
Coat veal pieces in flour. Heat oil in pan with medium heat and sear the veal until brown. Remove veal.
In the same pan sauté celery, carrots and onion until soft. Add a tablespoon of chicken stock to help soften if necessary. Place veal back into the pan. Add the rest of the ingredients and simmer covered for 20 minutes.
Remove bay leaf Place all food in a food processor and begin to blend. Add the liquid little by little until the right consistency is met.
