How to cook osso buco

[Serves 4]

You will need:

4–6 veal shanks
2 tbsp olive oil
½ cup seasoned flour
2 tbsp butter
1 onion, chopped
2 garlic cloves, chopped
2 carrots, chopped
3 celery sticks, chopped
2 x 400g tins whole tomatoes
2 bay leaves
3 cups beef stock

For the gremolata

2 cloves garlic, finely chopped
15g Italian parsley, chopped
Juice and zest of 1 lemon

Step one

Heat the oil in a deep, heavy-based pot. Coat the veal shanks with seasoned flour and brown well on both sides. Remove and drain on paper towel.

Step two

Heat the butter in the pot, add the onion, garlic, carrots and celery and sauté until golden.  Return meat to pot.

Step three

Add tinned tomatoes, bay leaves and beef stock, bring to a simmer and cook on stove top for 1½ hours until the sauce has thickened.

Step four

To make the gremolata, mix together the garlic, parsley and lemon.

To serve

Serve osso buco on soft polenta, topped with gremolata.