Recipe for Osso Bucco alla Milanese

Serves 6.

2 hind shanks of veal, sawed into about 8 pieces, about 5cm (2 in) long. Securely tied around the middle

50g (2oz) butter

150g (5oz) chopped onion

110g (4oz) carrot, finely chopped

110g (4oz) celery, finely chopped

1 tsp garlic, finely chopped

2 strips lemon peel

125ml (4 fl oz) vegetable oil

75g (3oz) flour

225ml (8 fl oz) dry white wine

350ml (12 fl oz) beef stock

350g (12oz) canned Italian tomatoes, coarsely chopped with their juice

¼ tsp fresh thyme leaves

4 leaves fresh basil, chopped (optional)

2 bay leaves

2 or 3 sprigs of parsley

Salt and freshly ground pepper

Gremolata: 1 clove garlic, very finely chopped 1 tsp grated lemon rind 2 tbsp parsley, finely chopped

In a heavy casserole, just large enough to hold the veal, melt the butter and add the chopped onion, carrot and celery. Cook over medium heat for 8-10 minutes until the vegetables are soft. Add the garlic and lemon peel. Remove from the heat.

Heat the vegetable oil in a sauté pan over medium heat. Dust the veal shanks with flour and brown in the sauté pan. When brown on all sides place the shanks in the casserole on the bed of vegetables.

Pour off almost all the fat in the sauté pan and add the wine, boil briskly for about 3 minutes scraping up the residue in the pan. Pour over the veal. In the same sauté pan, add the beef stock and bring to the boil. Pour into the casserole. Add the chopped tomatoes, thyme, basil (if using), bay leaves, parsley, salt and freshly ground pepper.

The liquid should come up to the top of the pieces of veal, add more stock if necessary.

Preheat the oven to 180C/350F/gas 4.

Bring the casserole to a simmer on top of the stove, cover tightly. Place in the lower part of the preheated oven and cook for about 2 hours, turning and basting the veal every 20 minutes. The veal is cooked when it is very tender and the sauce is dense and creamy. Meanwhile make some gremolata by mixing together the garlic, lemon rind and parsley. Sprinkle over the veal as it finishes cooking.

Remove from pan, remove the strings.

Boil up the sauce if necessary and spoon over the veal.