Osso Buco With Carrot Puree And Gremolata Salad - BRAD FRENCH, JJ'S BAR & GRILL, CROWN ENTERTAINMENT COMPLEX

For the Osso buco:

Season and flour the veal shanks. Brown in oil and place in trays.

Peel and dice tomatoes.

Dice remaining vegetables and sweat off. Add to veal.

Deglaze pan with white wine and chicken stock.

Pour the liquid over veal. Add herbs and tomatoes. Cover and braise for 3 hours.

Skim off the fat from the sauce.

Remove the centre bone and pass the sauce through a fine sieve.

For the carrot puree:

Peel, trim and slice carrots.

Cook the carrots slowly in olive oil covered with greaseproof paper for 30 min.

Add mineral water and puree.

Season and enrich with extra virgin olive oil.

For the Gremolata salad:

Slowly cook the blanched zest in olive oil until translucent.

Mix with parsley, crispy garlic and season with salt and pepper.

To assemble:

Spoon the carrot puree onto the plates.

Place three pieces of braised veal on to each.

Pour the sauce around the dish and sprinkle over gremolata salad.