Bruschettone with Ossobuco

Pat the veal shanks dry, coat them lightly with flour, and drizzle with olive oil.

In the same pot, sauté the diced carrot, celery, onion, and minced garlic until softened.

Add the floured veal shanks back to the pot and brown them briefly.

Pour in the white wine and let it reduce for a few minutes.

Stir in the peeled tomatoes, a pinch of salt, and chili pepper to taste.

Cover the pot and simmer gently for about 1 hour and 30 minutes, until the meat is tender.

While the ossobuco cooks, toast slices of sturdy bread and rub with a little olive oil.

Serve the tender ossobuco on top of the toasted bread, spooning the rich sauce over the bruschetta.