Osso Bucco | What Dad Cooked

Ingredients

• 4 -5 pieces of osso bucco (preferably British ‘rose’ veal) about 1 kg
• 2 medium onions
• 2 medium carrots
• 2 sticks of celery
• 6 medium cloves of garlic
• 185 ml white wine
• 500 ml chicken stock
• 400 ml tomato passata or 1 tin of chopped plum tomatoes
• 3 bay leaves
• 2 sprigs of rosemary
• 1 tsp dried oregano
• Plain white flour
• For the gremolata
• Small bunch parsley
• 2 unwaxed lemons
• 1 clove garlic