Osso Buco

The recipe

Instructions

1. 1
   Dust the veal shanks with seasoned flour. Brown in olive oil over high heat, 4 minutes per side. Remove.
2. 2
   In the same pan, soften the diced vegetables for 8 minutes. Pour in the wine and bubble for 2 minutes.
3. 3
   Return the veal, add the tomatoes and stock. Bring to a simmer, cover, and cook in the oven at 160°C for 90 minutes.
4. 4
   Mix gremolata: chopped parsley, garlic and lemon zest.
5. 5
   Serve the veal with a spoonful of sauce and a generous pinch of gremolata on top. Saffron risotto on the side.

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