Osso Bucco

6 to 8 osso bucco
      (veal shin bones)
1 can chopped tomatoes
1 onion, chopped
2 or 3 carrots, sliced
Mushrooms if desired

1 clove garlic, chopped or crushed
2 or 3 bay leaves
italian herbs to taste
      (oregano, basil, parsley etc)
1 cup red wine
2 tbs plain flour
salt and pepper to taste

Method

1. Preheat the oven to 140 ^oC.
2. Place the bones in a large pot. Bake for 1 ½ hours.
3. After baking, pour the juices into a jug and put in the fridge to cool overnight. Put the meat and bones in the fridge too. Clean the big pot.
4. The next day, remove the fat from the jug of juice, and any fat on the bones.
5. Put the meat, bones and juice back into the big pot, and add the tomatoes, carrots and mushrooms, garlic, herbs and any seasoning.
6. Pour the wine over the meat and vegetables.
7. Reheat the oven to 150 ^oC, and bake the Osso Bucco for a further 1 ½ hours.
8. Remove the pot from the oven, and mix the flour with a little hot liquid from the pot. Mix gently with the meat and vegetables.
9. Cook for a further ½ hour and serve with mashed potato or freshly baked bread.