HEAT the oil in a large heavy based saucepan and cook the onion and capsicum for 4-5 minutes
COMBINE the flour and paprika and then toss the veal in the mixture to lightly coat. Push the vegetables to the side of the pan; add the shanks and brown
ADD the tomatoes, wine, VEGEMITE, sugar, bay leaves and enough water to just cover the meat. Season, cover and simmer for 2 hours or until the meat is tender. Stir in the PHILLY and cook for a further 5 minutes
SPOON the osso bucco into serving bowls over the hot pasta and sprinkle with a little chopped parsley. Serve immediately
