Osso Bucco

• 6-8 pieces of veal/beef shank, cut 6cm thick
• 1/4 cup flour
• 3-4 tbsp olive oil
• 4 rashes of streaky bacon
• 6 garlic cloves
• 2 onions, finely diced
• 2 carrots, finely diced
• 2 stalks of celery, finely diced
• 2 tsp chopped rosemary
• 1 tsp fennel seeds
• 1-2 tsp chilli
• zest and juice of two lemons
• 1/2 cup dry white wine or vermouth
• 400g can chopped tomatoes
• 4 cups veal stock

Instructions

Preheat oven to 180c. Place veal in a bowl and sprinkle with flour, salt and pepper to coat. Heat 2tbsp of olive oil in a large, deep, oven proof pan and brown veal well on both sides, working in batches so they brown evenly. Transfer to plate.

Add bacon to pan and fry for a few seconds. Add the garlic, onions, carrot, celery, rosemary, fennel seed, chilli and lemon zest. Cook over medium heat, stirring occasionally, until nicely browned.

Add wine/vermouth and allow to sizzle, the add lemon juice, can tomatoes and stock. Deglaze the pan and bring to a simmer. Add browned meat, cover and bake for 2hrs.

If making ahead of time, cook for 1 1/2 hours, then cool and put in the fridge for up to 72 hrs. When read to cook, skim fat, bring dish back to the boil, then cook for another 45mins either in the oven on or the stove.

To serve, adjust seasoning to taste and sprinkle with Gremolata.