INGREDIENTS
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8 shanks of osso buco (untied if you want a more rustic dish, tied if you want to plate each piece individually)
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3 tablespoons olive oil
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3 large carrots, coarsely chopped
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1 large onion, coarsely chopped
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3 celery stalks, coarsely chopped
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2 cups red wine
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1 28 ounce can crushed tomatoes
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About 2 cups of beef stock (or water)Kosher salt & freshly ground pepper