Osso Bucco

Ingredients (for 4):

1.  4 veal shanks;
2. Seasoned flour to coat the veal;
3. 100 gr diced pancetta;
4. Chopped onion;
5. Chopped carrot;
6.  Chopped stalk celery;
7. 2 large cloves garlic finely chopped;
8. Zest of one large lemmon;
9. 500 ml white wine;
10. 500 ml chicken stock;
11. 750 ml crushed tomatoes;
12. 2 bay leaves;
13. Large sprig rosemary;
14. Handful Thyme;
15. S&P.

For the Gremolata (make this at least 2 hrs beforehand):

1. 100 gr finely chopped parsley;
2. Zest of one large lemon;
3. 2 finely chopped cloves garlic;
4. Handful of toasted peanuts;
5. EVOO to moisten;
6. Mix and let stand to infuse.

Directions:

1. Dredge veal in seasoned flour (shake off any excess):
2. Fry pancetta in a large heavy bottomed and oven proof pan, set aside when browned, keep the grease;
3. Brown veal on medium heat, set aside;
4. Add more oil and sauté onion, carrots, celery, garlic and zest on medium heat until tender;
5. Add veal and pancetta back into the pan;
6. Deglaze pan, add wine and boil off most of the alcohol;
7.  Add stock and tomatoes, bring to simmer;
8. Add herbs;
9. Cover and transfer to 180 degrees C oven;
10. Cook for 1 – 1.5 hrs or until veal is falling of the bone (may need to top up liquid).

Serve with  risotto alla milanese topped with the Gremolata;