Osso Bucco
["1/4 c. olive oil", "4 lb. veal shank cross cuts, 2-inches thick", "1 large onion, diced", "2 celery stalks, diced", "2 medium carrots, diced", "1 garlic clove, minced", "1 (14 1/2 to 16 oz.) can tomatoes", "1/2 c. dry white wine", "2 tsp. salt", "1/2 tsp. basil", "1/4 tsp. pepper", "1 bay leaf", "2 Tbsp. minced parsley", "2 tsp. grated lemon peel"]
["In 8-quart Dutch oven over medium heat, pour in olive oil. Cook veal, a few pieces at a time, until well browned on all sides.", "In drippings over medium heat, cook onion, celery, carrots and garlic until browned and tender.", "Return veal to Dutch oven. Add tomatoes and next 5 ingredients over high heat to boiling. Reduce heat to low, cover and simmer 1 1/2 to 2 hours, until veal is pork tender, stirring occasionally.", "When veal is done, skim off fat.", "Stir in parsley and lemon peel.", "Serve with rice and green beans."]
["olive oil", "veal shank cross cuts", "onion", "celery stalks", "carrots", "garlic", "tomatoes", "white wine", "salt", "basil", "pepper", "bay leaf", "parsley"]