4 bone in veal shanks about 1 inch/2.5cm thick
1-2 tablespoon flour for dredging
1 carrot finely chopped
1 celery stalk finely chopped
1 onion finely chopped
2 cloves garlic finely chopped
1 bay leaf
2 sprigs rosemary
3 tablespoon tomato paste tomato puree UK
2 cups chicken stock (500ml)
1 cup white wine (125ml)
Salt and pepper to taste
1-2 tablespoon olive oil
gremolata (finely chopped parsley, lemon and garlic for serving)

Sprinkle the veal shanks with salt and press it into it so it sticks. Put the flour on a plate and dust all sides of the veal shanks in flour, shaking off any excess.

Heat 1-2 tablespoon of olive oil in a large skillet or Dutch oven. Once hot, brown the veal on both sides. Remove and set aside on a plate.

Optional step – presentation only
To stop the ossobuco from falling apart while it cooks you can tie each piece with kitchen string. This is only necessary for presentation purposes and doesn’t affect the flavour.

Make the sauce
Heat more olive oil in the same pan you browned the veal if necessary then add the finely chopped carrot, celery and onion. Saute the vegetables on a medium heat until softened but not browned. Add the garlic and saute for 1 more minute.

Next, add the white wine and reduce the liquid by half. Add the chicken stock and tomato paste and stir to combine.

Add the herbs and place the veal back into the pan with the sauce. Cover with a lid and simmer gently for 2 hours.
After 2 hours, remove the lid and simmer uncovered for 30 minutes until the sauce has reduced and thickened slightly.

Serve topped with gremolata.

By: Emily Kemp