Osso Buco

Toss veal and flour together, in batches, in paper or plastic bag; remove veal from bag, shake away excess flour.

Heat oil in large flameproof casserole dish; cook veal, in batches, until browned all over.

Melt butter in same dish; cook onion, garlic, celery and carrot, stirring, until vegetables soften. Stir in tomato, tomato paste, wine, stock, undrained crushed tomatoes and herbs.

Return veal to dish, fitting pieces upright and tightly together in a single layer; bring to a boil. Cover, reduce heat; simmer 1¾ hours. Uncover; cook 30 minutes. (Can be made ahead to this stage. Cover; refrigerate overnight.)

Meanwhile, make gremolata.

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

Divide veal among serving plates; top with sauce, sprinkle with gremolata. Serve with mashed potato or soft polenta, if desired.

GREMOLATA Combine ingredients in small bowl. Cover with plastic wrap and refrigerate until required.

Ask your butcher to cut the veal shin into fairly thick (about 4cm) pieces for you.

per serving 18.9g fat; 2100kJ (502 cal)