• Finely grated zest of ½ lemon
• ¼ cup plain flour
• Sea-salt flakes and freshly ground black pepper, to season
• 6 thickly sliced pieces veal shin
• 100ml olive oil
• 2 onions, diced
• 4 cloves garlic, chopped
• 1 large carrot, peeled, diced
• 2 sticks celery, diced
• 2 Tbsp tomato paste
• 1 cup dry white wine
• 680ml passata
• 1L chicken stock
• 2 dried bay leaves
• 6 sage leaves, finely chopped
• 12 sprigs thyme
Serve with Fried Polenta
1 clove garlic, crushed
2 Tbsp finely chopped flat-leaf parsley
Finely grated zest of 1 lemon
Preheat oven to 160°C.
Put lemon zest, flour and a good pinch each of salt and black pepper in a large zip lock bag and shake to combine. Add veal, seal bag, and massage to coat.
Heat ½ the oil in a large wide heavy-based frying pan over a high heat. Cook veal, in batches, for 3 minutes on each side or until golden. Set aside on a plate.
Reduce heat to medium. Add remaining oil, onion, garlic, carrot and celery. Cook for 4 minutes, stirring, or until onion is soft. Add tomato paste and cook for a further 2 minutes. Add wine and simmer until reduced by half. Add passata and stock, then bring to the boil. Return veal to pan and add herbs. Cover and cook for 2 hours or until meat is falling off the bone.
To make gremolata, combine all ingredients.
Put osso buco and Fried Polenta on plates. Sprinkle with gremolata to serve.