OSSO BUCO

450 g veal knuckles about 1” thick
1 oz butter
1 T. olive oil

COMBINE :-
1 small clove garlic - chopped finely     
1 onion - chopped medium           
2 carrots - chopped medium              
1 stick celery - chopped medium
                
COMBINE :-
1 C. Cx stock 
½ C. white wine             
4 T's. tomato paste 

1 bouquet garni
S & P

 1. COVER VEAL WITH SEASONED FLOUR
 2. MELT OIL & BUTTER  -  BROWN VEAL 2-3 MINS
 3. PUT VEAL IN CASSEROLE
 4. BROWN VEGE COMBINATION ABOUT 4 MINS
 5. STIR IN LIQUID COMBO and SIMMER 3 MINS
 6. SEASON WITH S and P
 7. PLACE BOUQUET GARNI OVER VEAL
 8. POUR VEG & TOMATO SAUCE OVER
 9. COOK COVERED FOR 3 HOURS at175 degrees cel

T = tablespoon