Osso buco with gremolata

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.