Osso Buco alla Milanese (Braised Veal Shin with Gremolata)

Ingredients

• 900 g veal shin, cut into thick pieces
• 30 g plain flour
• 30 ml olive oil
• 150 g onion, diced
• 150 g carrots, diced
• 100 g celery stalks, diced
• 2 garlic cloves
• 150 ml dry white wine
• 400 g tinned chopped tomatoes
• 300 ml beef stock
• 1 lemon, zested
• 15 g fresh flat-leaf parsley, chopped

Method

1. 1

   Season the veal shin pieces and dust them in the plain flour, shaking off the excess.

2. 2

   Heat the olive oil in a large flameproof casserole over a medium-high heat and brown the veal shin pieces for 3-4 minutes on each side, then lift out onto a plate.

3. 3

   Add the onion, carrots and celery to the casserole and cook for 8 minutes, stirring often, until softened. Add the garlic and cook for 1 minute more.

4. 4

   Pour in the white wine, bubble for 2 minutes, then stir in the chopped tomatoes and beef stock. Return the veal to the pan, cover and simmer gently on the hob for 1 hour 5 minutes, stirring occasionally, until the meat is tender and starting to come away from the bone.

5. 5

   Lift the veal onto plates and spoon over the sauce.

6. 6

   Mix the lemon zest and chopped parsley together and scatter over the top to serve.