Warm up with osso buco with gremolata

A traditional Italian stew, meaning 'bone with hole in it', made with veal shin, sliced 3cm thick. The richness is offset by a sprinkling of gremolata, which is a mixture of lemon zest, parsley and anchovy.

Ingredients

• 30ml (2 tbsp) flour
• Salt and black pepper
• 1kg veal or beef shin
• 45ml (3 tbsp) olive oil
• 30ml (2 tbsp) butter
• 1 large onion, chopped
• 3 sticks of celery, sliced
• 2 carrots, peeled and chopped
• 2 cloves of garlic, crushed
• 250ml (1 cup) beef stock
• 250ml (1 cup) dry white wine
• 1 x 400g can chopped tomatoes
• 5ml (1 tsp) sugar
• 5ml (1 tsp) dried rosemary
• 5ml (1 tsp) dried oregano

Gremolata

• Finely grated rind of 1 small lemon
• 3 cloves of garlic, finely chopped
• 1-2 anchovy fillets, mashed
• 60ml (4 tbsp) parsley, chopped

Method

Combine the flour with seasoning. Roll the shin in the seasoned flour. Preheat 2 tablespoons of the oil and brown the shin. Remove and set aside.

Add the remaining oil and butter to the pan and fry the onion, celery, carrots and garlic until softened.

Return the meat to the pan and add the stock, wine, tomatoes, sugar and herbs. Cover with the lid and simmer slowly for 1-2 hours, until the meat is tender and sauce reduced and thickened.

For the gremolata, combine together the lemon rind, garlic, anchovy and parsley and serve the osso buco with a sprinkling of gremolata.

Serves 6