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The sauce will make this classic dish so take care to follow the instruction to the t.
Preheat the oven to180°C, gas mark 4, 350°F. Dust the meat with flour and season with salt and black pepper. Heat 1 1/4oz/30g of the butter in a pan. Add the carrots, celery, onions and garlic, and cook gently until the onions turn golden. Transfer to a large ovenproof casserole with a lid.
Heat the remaining butter and oil in a large frying pan, add the veal and lightly brown it on all sides. Carefully pack the veal on top of the vegetables in the ovenproof dish (stand shanks upright to retain the marrow in the bones). Pour away all the fat from the pan in which the meat was cooked.
Pour in the tinned tomatoes and their juice. Add the stock, wine, basil, thyme, bay leaf and lemon rind. Season, bring to the boil and simmer for a few moments. Pour the sauce over the veal and vegetables, cover the casserole and bake in the preheated oven, stirring occasionally, for 1 1/2hours or until the veal is very tender.
Mix together the garnish ingredients and prior to serving sprinkle over the dish. These ingredients constitute gremolata, a classic Basalicata seasoning.
Serving suggestion: Arrange the Osso Buco on a bed of boiled pasta and or rice, then garnish.
4 1/2Ib veal shanks or knuckles 2kg
flour for dusting
salt & freshly ground black pepper
3oz butter 75g
2 carrots peeled and coarsely chopped
3 stalks celery, sliced
2 large onions, peeled and coarsely chopped
4 cloves garlic, crushed
1/4cup sunflower oil 2floz/70ml
2 tins tomatoes each weighing 15oz/425g
2cups beef basic stock 1pt/560ml
1/2cup dry white wine 1/4pt/140ml
I bay leaf
2.5cm strip of lemon rind 1in
1tsp grated lemon rind
3tbsp freshly chopped parsley
4 cloves garlic, chopped