Osso Bucco

2 Tbsp olive oil
2 lbs. Centre cut veal shanks
1 Tbsp butter
2 each of carrots, celery stalks, finely chopped
28 oz can plum tomatoes, drained
1 ½ cups Gluten free or homemade chicken stock
1 bay leaf
½ tsp each, salt, pepper, dried basil, thyme
1/3 cup finely chopped fresh parsley
2 garlic cloves, minced
rind of 1 lemon, minced

Heat oil in large, heavy saucepan.  Brown shanks in batches over medium high heat about one minute per side.  Reserve.
Add butter to the pan and reduce heat to medium.  Add carrots, celery and onion.  Cook for about 15 minutes until softenened and slightly browned.  Stir in tomatoes, chicken stock, bay leaf, salt, pepper, basil and thyme.  Add veal shanks.  Bring to a boil, then reduce heat to low.  Cover and cook for about 2 hours or until meat is very tender.
Combine parsley, garlic and lemon rind.

Serve the Osso Bucco over cooked rice.  Sprinkle with parsley mixture