Osso Buco With Roast Tomato Sugo

Ingredients

16 vine ripened tomatoes

1 carrot chopped

1 stalk celery chopped

3 clove garlic peeled

10 French shallots peeled

2 sprigs rosemary

8 piece veal shank osso bucco cut (100-250 grams per piece)

3 bay leaves

1 cup red wine

2 cups veal stock beef stock may be used

2 tablespoons tomato paste

plain flour

salt

pepper grinder

olive oil

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