OSSO BUCO WITH GREMOLATA
Prep time 15 mins Cooking time 2 hours Serves 6
2 tbsp flour 1kg veal or beef shin 3 tbsp olive oil 2 tbsp butter 1 large onion, chopped 3 celery sticks, sliced 2 carrots, peeled and chopped 2 garlic cloves, crushed 250ml beef stock 250ml non-alcoholic white wine 400g canned chopped tomatoes 1 tsp sugar 1 tsp dried rosemary 1 tsp dried oregano
FOR THE GREMOLATA, MIX: 1 small lemon, grated rind of 3 cloves garlic, finely chopped 1-2 anchovy fillets, mashed 4 tbsp chopped parsley
Season the flour with salt and pepper. Roll the shin in it. Heat 2 tbsp oil in a frying pan and sear the meat until brown on all sides. Remove meat and set aside. Add the remaining oil and butter to the pan and fry onion, celery, carrots and garlic until softened. Return the meat to the pan and add the remaining ingredients. Cover and simmer for 2 hours or until the meat is tender and the sauce has thickened. Serve the osso buco with a sprinkling of gremolata.