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			Osso Bucco or veal shanks is an easy but unusual dish that is imbued with the flavors of Provence. This dish takes very little preparation but does take some time simmering until the fresh tomatoes and the meat have joined each other in harmony. The presentation is dramatic and simple to pull off. Served over a bed of pasta, garnished with fresh basil, acompanied by a crunchy french loaf and a rich hearty wine it makes a meal that gratifies all the senses.
	OSSO BUCCO In a large cast iron pan SAUTE three large shallots plus four cloves of garlic in 1/3 C.olive oil+1TBS butter ADD veal shanks that have been dredged in flour (a veal shank per person) BROWN meat on each side ADD 1and 1/2 C. white wine and let simmer for 10 minutes ADD 2 chopped and seeded tomatoes plus 1 TBS tomato paste, 2 TBS fresh or dried basil, salt and pepper BRING TO A BOIL for 2 minutes and add chicken stock or bouillon until liquid covers meat half way COVER with lid and put in 300 degrees F.oven until meat is tender turning once or twice) ( About 1 1/2 hours) REMOVE meat from pan and on top of stove reduce sauce until thick ( you can add 1 tablespoons butter to finish the sauce CHOP parsley and the zest of 1/2 lemon fine COOK enough spaghetti for your crowd HEAP pasta in bowl ARRANGE veal shanks and sauce on top SPRINKLE with the parsley and lemon zest mixture