Italian Osso Buco

Directions

In a shallow dish, combine the flour and pepper.

Coat the shanks with the flour mixture.

In a soup pot, heat the oil over medium-high heat and brown the shanks, about 5 minutes per side.

Add the soup, tomato, wine, ½ cup water, lemon juice, parsley, and garlic powder; reduce the heat to low, cover, and simmer for 2 hours or until tender, stirring occasionally.

In a small bowl, combine the cornstarch and 2 tablespoons water and stir into the pot until the liquid thickens.

Add the potatoes and carrots and simmer for 10 to 15 minutes more until heated through.