Osso Bucco

Ingredients (serves 4)

• 60g butter
• 4 tablespoons olive oil
• 2 carrots, cut into small cubes
• 3 sticks of celery, cut into small cubes
• 2 onions, finely chopped
• 3 cloves garlic, crushed
• 3/4 cup plain flour, seasoned
• 8 veal shanks (about 1.5kg)
• 1 tablespoon tomato paste
• 800g diced Italian tomatoes in juice
• 2 cups beef stock
• 1 teaspoon dried thyme leaves
• 2 bay leaves

• Gremolata

• finely grated rind of 2 large lemons
• 2 cloves garlic, finely chopped
• 1/2 cup fresh parsley, finely chopped

Preparation

1. Heat 20g butter and 2 tablespoons oil in a frying pan. Add carrots, celery, onions and garlic. Cook for 4 to 5 minutes. Remove to an ovenproof dish.
2. Place seasoned flour into a plastic bag. Toss, two shanks at a time, in flour. Shake off excess and place on a plate.
3. Preheat oven to 200°C. Melt remaining butter and oil in a frying pan over high heat. Brown both sides of veal in 2 to 3 batches. Place on top of vegetables.
4. Add tomato paste, tomatoes, beef stock, thyme and bay leaves to pan. Bring to the boil, stirring. Reduce heat to medium and simmer for 5 minutes. Pour over vegetables and veal. Cover roasting dish with lid or foil. Transfer to oven and bake for 1 1/2 hours to 1 3/4 hours until veal is tender and add a few olives.
5. To make gremolata: Mix ingredients together. Sprinkle over veal and serve.