Osso bucco

Tuscany
Preparation - Medium
Serves 4

4 slices of shin of veal cut 1 - 1 1/2 inches thick
2 T extra virgin olive oil
2 cloves of garlic, sliced
3/4 cup white wine, or beef broth
2 tablespoons of a thick tomato sauce, like 'Pomi' or passato di pomodoro - (you could also use ketchup, in a pinch)
salt and freshly ground black pepper
a few small capers

THE pan should be a heavy, flat bottomed pan large enough to hold all the slices of shin side by side in one layer, and have a tight fitting cover.

ON medium heat soften the sliced garlic in the olive oil.

BROWN the slices of shin on both sides

ADD the wine (or broth) and the tomato conserve and season with the salt and pepper.

COVER and cook very slowly (as in 'braising') until tender, 25 - 35 minutes.

IF the dish shows any signs of sticking during the cooking time moisten it with more wine and tomato.

THREE or four minutes from the end of cooking sprinkle the capers on top of the meat.