Osso buco

Heat half of the oil in large saucepan; cook veal, in batches, until browned all over.

Heat remaining oil in same saucepan; cook onion, garlic, celery and carrot, stirring, until vegetables soften. Add paste, wine, stock, the water, undrained tomatoes and rosemary; bring to a boil.

Return veal to saucepan, fitting pieces upright and tightly together in single layer; return to a boil. Reduce heat; simmer, covered, 1½ hours. Add eggplant; simmer, uncovered, 15 minutes. Add capsicum; cook about 15 minutes or until vegetables are tender.

Meanwhile, make gremolata.

Remove veal and vegetables from dish; cover to keep warm. Bring sauce to a boil; boil, uncovered, about 10 minutes or until sauce thickens slightly.

Divide veal and vegetables among serving plates; top with sauce, sprinkle with gremolata.

GREMOLATA Combine ingredients in small bowl.

per serving 13.4g carbohydrate; 20.3g fat; 1563kJ (373 cal); 29.1g protein Ask your butcher to cut the veal shin into fairly thick (about 3cm to 4cm) pieces for you.