Baked Osso Bucco
Serves 4
1 1/2 kg veal shin on the bone (osso bucco)
2-3 Tbsp olive oil
1 large onion, diced
2 carrots, diced
1 celery stalk, diced
1 x 400g can tomato pieces
1/4 cup tomato paste
1/2 cup red wine
3 cups beef stock
Water to cover
1 bay leaf
salt and pepper to taste
Gremolata:
1/2 cup freshly chopped parsley
2 cloves garlic, crushed
Zest of 1 lemon and 1 orange
Slash the sinew around the outside of the meat to prevent it curling up when cooked. Heat a little oil in a pan (or cast-iron casserole dish over stove) and brown meat on both sides. Remove and set aside. Heat remaining oil in a pan and lightly sauté onion, carrot and celery. Cook for 3-4 minutes, then return the meat and remaining ingredients. Cover and place in a preheated low to moderate oven and cook for 1 hour, 30 minutes or until meat falls off the bone.
To prepare gremolata, combine all ingredients well. Serve osso bucco over warmed gnocchi rounds with a sprinkling of gremolata mixture.