Veal Osso Bucco

Heat the 2 tablespoons olive oil over a high heat and add the veal in batches browning on all sides. Remove and set aside Heat 1 tablespoon remaining olive oil in pan. Stir in the onion, carrot and garlic and saut for 3- 5 minutes or until slightly coloured. Add the wine and cook for 2 minutes, scraping up the brown bits from the bottom of the pan. Add the stock, tinned tomatoes, sprigs of thyme and lemon zest. Return the beef to the pan. Bring the mixture to the boil, then reduce heat and simmer, covered, for 2 ½ - 3 hours Meanwhile saute the parsnips in remaining olive oil and add to Osso Bucco, 1 hour into the cooking.

Stir though oregano. Adjust seasoning to taste. Combine all of the Gremolato ingredients in a small bowl. Serve Osso Bucco with creamy polenta or mash, topped with the Gremolata.

Best eaten the next day.

Can be frozen and reheated.

Will last for up to 4 days in the fridge.