Osso Buco

Ingredients

• 4 thick slices veal or beef shin, about 1.2kg
• 2 tbsp plain flour
• 3 tbsp olive oil
• 1 onion, finely chopped
• 1 carrot, finely chopped
• 1 celery stick, finely chopped
• 2 garlic cloves, crushed
• 200 ml dry white wine
• 400 g chopped tomatoes
• 300 ml chicken stock
• 1 lemon, zested
• 3 tbsp chopped parsley

Method

1. Tie string around each shin so it holds its shape. Season and dust with flour, then brown in 2 tbsp oil in a wide casserole. Remove.
2. Add the rest of the oil and soften the onion, carrot and celery for 10 minutes. Stir in 1 garlic clove for 1 minute.
3. Pour in the wine and bubble for 2 minutes, then add the tomatoes, stock and shins.
4. Cover and simmer very gently for 2–2½ hours, turning once, until the meat is falling from the bone.
5. Mix the lemon zest, parsley and remaining garlic to make gremolata. Scatter over the shins to serve.

Calories are an estimate per serving. Diet tags are a guide only: always check ingredient labels for allergens, and see our food safety note.