Instructions: On sheet of waxed paper, combine flour, 1 teaspoon salt, and pepper. Coat veal shanks with flour mixture. In Dutch oven, heat 2 tablespoons oil over medium heat. Brown shanks, a few at a time, on all sides (about 10 minutes each batch), adding oil as necessary, and removing shanks as they brown.

In hot drippings in pan, saute carrots, celery, onion and garlic for 8 minutes. Stir in tomatoes, wine, chicken broth, basil, thyme and 1/2 teaspoon salt, breaking up tomatoes. Bring to boiling; add shanks. Simmer

(covered) for 50 minutes, or until veal is tender. With a slotted spoon, remove shanks and vegetables to serving platter; keep warm. Over high heat, boil liquid in pan until reduced by half (about 10 minutes). Add spinach; over medium heat, cook for 3 minutes, or until tender. Pour spinach and liquid in pan over shanks.

*Note: If you are not serving the Ossobuco immediately, wait until re-heating the dish to add fresh spinach.

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