Osso Buco

Ingredients

• 4 pieces veal shanks, cut 4 cm thick
• 3 tbsp plain flour
• 1 pieces onion, diced
• 1 pieces carrot, diced
• 1 pieces celery stalk, diced
• 250 ml dry white wine
• 500 ml veal or chicken stock
• 200 g tinned tomatoes
• 50 g butter
• 1 tbsp lemon zest
• 1 pieces garlic clove
• 4 tbsp parsley, chopped

Steps

1. 1
   Tie a length of string around the circumference of each shank so it holds together during the long braise.
2. 2
   Dust the shanks in seasoned flour and brown them hard in the butter on both sides. Do not crowd the pan.
3. 3
   Lift them out and soften the onion, carrot and celery in the same fat for 10 minutes.
4. 4
   Pour in the wine and reduce by half, scraping the base.
5. 5
   Return the shanks, add the tomatoes and enough stock to come two-thirds up the meat — never cover it completely.
6. 6
   Braise, covered, at 160C for 2 hours until the meat pulls from the bone and the marrow is soft.
7. 7
   Make the gremolata by chopping the lemon zest, garlic and parsley together.
8. 8
   Scatter it over just before serving — cooked into the sauce it loses all its point.