Osso Buco with gremolata – Food & Home Magazine

Ingredients

• 80g butter
• 2 large onions, finely chopped
• 3 celery sticks, finely chopped
• 3 carrots, finely chopped
• 4 garlic cloves, finely chopped
• 2 lemon peel strips
• 50ml flat-leaf parsley, chopped
• 3 bay leaves
• 4 fresh thyme sprigs
• 80ml extra virgin olive oil
• 6 slices veal shank, 2cm – 3cm thick
• seasoned flour
• 230ml good-quality white wine
• 2 x 410g tins chopped tomatoes
• 230ml light meat stock
• salt and freshly ground black pepper, to taste
• GREMOLATA
• 10ml lemon peel
• 2 – 3 garlic cloves, finely chopped
• 10ml flat-leaf parsley, chopped