2 tbsp (30 ml) plain flour
4 pieces of veal shank (osso bucco)
2 small onions
2 tbsp (30 ml) olive oil
1 large celery stick, finely chopped
1 medium carrot, finely chopped
2 garlic cloves, finely chopped
14 oz (400 g) can chopped tomatoes
1 ¼ cup (300 ml) (½ pint) dry white wine
1 ¼ cups (300 ml) (½ pint) chicken or veal stock
1 strip of thinly pared lemon rind
2 bay leaves, plus extra for garnishing
Salt and ground black pepper
For the Gremolata:
2 tbsp (30 ml) finely chopped fresh flat leaf parsley
Finely grated rind of 1 lemon
1 garlic clove, finely chopped
1. Preheat the oven to 325 F (60 C) (gas 3). Season the flour with salt and pepper and spread it out in a shallow bowl. Add the pieces of veal and turn them in the flour until evenly coated. Shake off any excess flour.
2. Slice on of the onions into rings. Heat the oil in a large flameproof casserole, then add the veal, with the onion rings, and brown the veal on both sides over a medium heat. Remove the veal with tongs and set aside to drain.
3. Chop the remaining onion and add to the pan with the celery, carrot and garlic. Stir the bottom of the pan to mix in the juices and sediment. Cook gently, stirring frequently, for about 5 minutes until the vegetables soften slightly.
4. Add the chopped tomatoes, wine, stock, lemon rind and bay leaves, then season to taste with salt and pepper. Bring to the boil, stirring.
5. Return the veal pieces to the pan and coat thoroughly with the sauce. Cover and cook in the oven for 2 hours or until the veal feels tender when pierced with a fork.
6. Meanwhile, make the gremolata. Mix together the parsley, lemon rind and garlic. Remove the casserole from the oven and discard the lemon rind and bay leaves. Taste the sauce for seasoning. Serve hot, sprinkled with the gremolata and garnished with extra bay leaves.
From 50 Italian Classics