Osso buco with artichoke and lemon

Coat veal in flour; shake away excess. Heat half of the oil and half of the butter in large frying pan; cook veal, in batches, until browned all over. Stand veal upright in large deep ovenproof dish.

Preheat oven to 180C/160C fan forced.

Heat remaining oil and butter in same pan; cook onion and garlic, stirring, until onion softens. Add wine, stock and the water; bring to the boil.

Reduce heat; simmer, uncovered, about 5 minutes or until mixture reduces by a third.

Pour reduced mixture over veal in dish, cover with tight lid or foil;

cook, covered, in oven 1¼ hours. Stir in artichoke; cook, covered, in oven a further 30 minutes or until veal is tender.

Serve veal and artichoke drizzled with juice and sprinkled with parsley.

Nutritional count per serving; 12.6g total fat (5.1g saturated fat); 2036kJ (487 cal); 10.4g carbohydrate; 73.5g protein; 3.3g fibre