Veal Shanks with Red Wine Sauce

• ¼ cup (50 mL) olive oil
• 2 onions, chopped
• 6 thick veal knuckles (osso buco), about 10 oz (300 g) each
• ¼ cup (50 mL) all purpose flour
• 1¼ cups (300 mL) dry red wine
• 1 cup (250 mL) black olives, pitted
• 1½ cups (375 mL) passata (pureed, sieved tomatoes) or ground tomatoes
• 1 cup (250 mL) beef stock
• ½ tsp (2 mL) salt
• ¼ tsp (1 mL) freshly ground black pepper
• 1 tbsp (15 mL) grated lemon zest
• 1/3 cup (75 mL) chopped flat-leaf parsley

1. In a Dutch oven or heavy casserole, heat olive oil over medium-high heat. Add onions; cook until softened, about 5 minutes. Dust veal with flour, shaking off the excess. Brown veal on all sides, turning frequently with tongs, for about 10 minutes. Transfer to a plate.

2. Add red wine to casserole; increase heat and start scraping up any bits from the bottom and sides. Gently boil for about 3 minutes.

3. Stir in olives, tomatoes and beef stock. Add browned veal and, turning it over once or twice, bring to a gentle boil; reduce heat, cover and let cook gently for 1 ½ hours, or until veal is tender and sauce is nicely thickened. Season to taste with salt and pepper. Serve sprinkled with lemon zest and chopped parsley.