| 10 | sl | Osso bucco meat with bone; try to get from middle since its larger and more "meat", up to 12 |
| 3 | | Carrots; peeled and cut to rings, up to 4 |
| 2 | | Onions; chopped, up to 3 |
| 1 | | Celery stalks; well washed and cut to moons |
| 3 | | Garlic cloves; (depends on taste), crushed, up to 4 |
| 2 | | Bay leaves; (very important, don't do without), up to 3 |
| 1 | cn | Crushed tomatoes; (in Israel a can contains about 1 lb.) |
| 1 | | Bottle good red wine; (any kind can be subsituted. If there is a problem with wine, you can use broth but the results will be best with wine) |
| | Seaonings to taste; (I use salt, pepper, and CAMOUN - I don't know the name in English) |
| | Oil for frying; (he recommended olive oil but I use other kinds) |
| 10 | | Potatoes; up to 12 |
| | GARNISH |
| | Chopped parsley |
| | Orange peel threads; (or just grate) |
