Ingredients
75ml (5 tablespoons) olive oil
1 large onion, finely chopped
1 large clove garlic, crushed or finely chopped
1 tablespoon butter
12 pieces ossobuco (shins of young veal or beef), about 1.5kg
¼ cup plain flour mixed with a quarter teaspoon salt
¾ teaspoon salt
freshly ground black pepper to taste
300ml dry white wine
300ml chicken stock
several sprigs fresh thyme
2 bay leaves
400g tin tomatoes

Gremolada:
2 tablespoons finely grated lemon rind
2 tablespoons finely chopped parsley
2 large cloves garlic, finely chopped


Method
Preheat oven to 170°C.

Heat the olive oil in a large, heavy-based frypan over a low-to-medium heat. Add the onion and garlic and cook gently until soft but not coloured. Tilt the pan to allow the oil to drain, then using a slotted spoon, transfer the onion mixture to a heavy-based casserole. Reheat the oil in the pan and drop in the butter.

Meanwhile, coat half the veal pieces with the seasoned flour. Brown the veal (or beef) on both sides, then transfer to the casserole. Repeat with the second batch of veal.

Season the meat well with salt and black pepper. Add the remaining flour to the frypan and mix in with a metal spoon (if the pan is dry, add a knob of butter and allow it to melt before adding the flour). Cook for 2 to 3 minutes, stirring, then turn off the heat an dslowly pour in the wine whilst stirring really fast to prevent lumps forming. The mixture will thicken immediately. Have ready the chicken stock and pour it in whilst stirring. Add the thyme and bay leaves and bring to the boil. If there is room in the pan, ad the tomatoes. Return to the boil and pour over the veal. If the pan is full (which it [probably will be), pour most of the boiling stock mixture ove rthe meat, then add the tomatoes to the pan, heat through, pour ove the meat and mix all together gently. Cover with a tight fitting lid.

Transfer the casserole to the preheated oven and cook for 1.5 to 2 hours or until the meat is fork-tender. Turn the meat carefully 2 or 3 times during cooking.

Mix the gremolada ingredients together in a small bowl. Remove the casserole from the oven, lift off the lid and sprinkle with the gremolada. Serve immediately with Risotto Milanese.