Ossobuco Recipe (Italian Veal Stew) | olivemagazine

Ingredients

• 8 pieces about 4-5cm thick veal or beef shin cut across the bone (ask the butcher to do this)
• 100g plain flour well seasoned
• olive oil
• 2 large onions finely chopped
• 4 carrots peeled and finely chopped
• 4 sticks celery trimmed and finely chopped
• 4 cloves garlic crushed
• 300ml white wine
• 3 bay leaves
• 3 sprigs thyme
• 1.5-2 litres veal or chicken stock
• 1 lemon zested
• 1 cloves garlic finely chopped
• a small bunch flat-leaf parsley finely chopped