Slow-Cooked Veal In Red Wine

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¼ cup (60ml) olive oil

4 x 200g osso buco (veal shin)

plain (all-purpose) flour, for dusting

1 leek, chopped

2 cloves garlic, crushed

2 tablespoons tomato paste

½ cup (125ml) red wine

¾ cup (280g) tomato puree (sauce)

3 cups (750ml) beef stock

2 sprigs rosemary

3 fresh bay leaves

sea salt and cracked black pepper

1 x 400g can cannellini (white) beans, drained and rinsed

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