Veal Osso Bucco | The Barossa Mag

Ingredients

• 100 ml Olive oil
• 10 Pieces sliced veal knuckle
• 100 g diced carrot
• 100 g diced onion
• 100 g diced celery
• 4 cloves garlic crushed
• 1 x 400 g tin whole peeled tomatoes
• 250 ml white wine
• 250 ml veal stock
• 2 bay leaves
• Zest 1/2 lemon + juice
• Chopped parsley
• Flour for dusting
• Salt & Pepper