Osso buco

Method

Season the veal shanks with salt and pepper, then dust with flour. Heat olive oil in a large heavy-bottomed casserole dish and brown the shanks on all sides, then set aside. Finely chop the onions, celery, and carrots, then sauté them with crushed garlic until softened, about 5 minutes. Pour in the white wine to deglaze the pan, then add the tinned tomatoes, stock, bay leaves, and thyme. Return the veal shanks to the casserole, nestling them among the vegetables, then cover and braise in a preheated 160°C oven for 2-2.5 hours until the meat is very tender and falling from the bone. Mix the lemon zest with fresh chopped parsley to make a gremolata, then sprinkle over the finished dish just before serving.