Receta Osso Bucco
by Global Cookbook

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Ingredientes

10 slc Osso bucco meat with bone, try to get from middle since its larger and more "meat", up to 12
3 x Carrots, peeled and cut to rings, up to 4
2 x Onions, minced, up to 3
1 x Celery stalks, well washed and cut to moons
3 x Garlic cloves, (depends on taste), crushed, up to 4
2 x Bay leaves, (very important, do not do without), up to 3
1 can Crushed tomatoes, (in Israel a can contains about 1 lb.)

1 bot good red wine, (any kind can be subsituted. If there is a problem with wine, you can use broth but the results will be best with wine)
Seaonings to taste, (I use
Oil for frying, (he recommended extra virgin olive oil but I use other kinds)
10 x Potatoes, up to 12
Minced parsley
Orange peel threads, (or possibly just grate)

Serves : Which depends on the number of slices you put in and the size of your oven pan - this recipe is calculated for 10-12 slices that in my family are sufficient for about 9-10 fressers (they are big eaters).
Brown meat in oil in a large skillet. If making a lot do it in batches.
Remove from heat and place on a tray. Don't clean skillet.
In the same skillet (which contains oil + meat juices) saute/fry in order onions, garlic, celery and carrots. Finally add in tomatoes and 1/2 bottle wine. Saute/fry for about 15 mins.
Add in seasonings and bay leaves, saute/fry for a few more min. It does not have to be thick at this point.
Put half mix in large oven pan. Arrange meat on mix. Pour on top the rest of the mix. Cover with aluminum foil. Place in pre-heated
(medium) oven. Bake for about 11/2 to 2 hrs. About 1 hour before end, add in peeled potatoes. Check during baking, and add in fluids if neccecary (the best choice is wine, however broth can be substituted).
Remove. If neccecary, place in oven for 15 mins without foil to brown.
Meat should be very very tender. Dish can at this stage be cooled and kept at refrigerator for 24 hours, or possibly kept on a hot plate, or possibly served. Best not to freeze prepared dish (loses flavor).
Before serving, remove bay leaves. Arrange on tray with vegteables and potatoes around. Garnish with minced parsley and orange grate (exclude orange grate if intended for children).