Osso Buco

Serving size: Serves 6

Cooking time: More than 1 hour

Course: Main

12 pieces veal osso buco (2.5kg)
¼ cup (35g) plain flour
¼ cup (60ml) olive oil
40g butter
1 medium brown onion (150g), chopped coarsely
2 cloves garlic, crushed
3 trimmed celery stalks (300g), chopped coarsely
2 large carrots (360g), chopped coarsely
4 medium tomatoes (600g), chopped coarsely
2 tablespoons tomato paste
1 cup (250ml) beef stock
400g can crushed tomatoes
3 sprigs fresh thyme
¼ cup coarsely chopped fresh flat-leaf parsley
1 tablespoon finely grated lemon rind
1/3 cup finely chopped fresh flat-leaf parsley
2 cloves garlic, chopped finely

Toss veal and flour together, in batches, in paper or plastic bag; remove veal from bag, shake away excess flour.
Heat oil in large flameproof casserole dish; cook veal, in batches, until browned all over.
Melt butter in same dish; cook onion, garlic, celery and carrot, stirring, until vegetables soften. Stir in tomato, tomato paste, stock, undrained crushed tomatoes and herbs.
Return veal to dish, fitting pieces upright and tightly together in a single layer; bring to a boil. Cover, reduce heat; simmer 1¾ hours. Uncover; cook 30 minutes. (Can be made ahead to this stage. Cover; refrigerate overnight.)
Meanwhile, make gremolata.
Remove veal from dish; cover to keep warm. Bring sauce to a boil; boil, uncovered, about 10 minutes or until sauce thickens slightly.
Divide veal among serving plates; top with sauce, sprinkle with gremolata. Serve with mashed potato or soft polenta, if desired.
GREMOLATA Combine ingredients in small bowl. Cover with plastic wrap and refrigerate until required.
Ask your butcher to cut the veal shin into fairly thick (about 4cm) pieces for you.