Traditional Osso Buco

This recipe is a traditional but simple
way of cooking Osso Buco (veal shanks).
The white wine is a must in this dish.

Ingredients:
veal shanks, cut into short lengths
1/4 cup plain flour
1/4 cup Butter
2 cloves garlic, crushed
1 large onion, chopped
1 large carrot, chopped
2/3 cup dry white wine
2/3 cup beef stock
1 can diced tomatoes
1 pinch salt and pepper to taste
1/2 cup chopped fresh parsley
1 clove garlic, minced
2 teaspoons grated lemon zest

Directions:
Dust the veal shanks lightly with flour.
Melt the butter in a large skillet
over medium to medium-high heat.
Add the veal, and cook until
browned on the outside.
Remove to a bowl, and keep warm.
Add two cloves of crushed garlic
and onion to the skillet;
cook and stir until onion is tender.
Return the veal to the pan and mix
in the carrot and wine.
Simmer for 10 minutes.
Pour in the tomatoes and beef stock,
and season with salt and pepper.
Cover, and simmer over low
heat for 1 1/2 hours,
basting the veal every 15 minutes or so.
The meat should be tender,
but not falling off the bone.
In a small bowl, mix together