Osso bucco

Method

• Step 1
  Heat 20g butter and 2 tablespoons oil in a frying pan. Add carrots, celery, onions and garlic. Cook for 4 to 5 minutes. Remove to an ovenproof dish.

• Step 2
  Place seasoned flour into a plastic bag. Toss, two shanks at a time, in flour. Shake off excess and place on a plate.
• Step 3
  Preheat oven to 200°C. Melt remaining butter and oil in a frying pan over high heat. Brown both sides of veal in 2 to 3 batches. Place on top of vegetables.
• Step 4
  Add tomato paste, tomatoes, beef stock, thyme and bay leaves to pan. Bring to the boil, stirring. Reduce heat to medium and simmer for 5 minutes. Pour over vegetables and veal. Cover roasting dish with lid or foil. Transfer to oven and bake for 1 1/2 hours to 1 3/4 hours until veal is tender.
• Step 5
  To make gremolata: Mix ingredients together. Sprinkle over veal and serve.