Osso buco with gremolata

INGREDIENTS

• 1-1.5 kg veal shanks cut into four centimetre pieces
• Seasoned plain flour
• Olive oil
• 1 small onion, diced
• 2 tins diced tomatoes
• Juice and zest of one large orange
• 150ml dry red wine
• Freshly chopped flat-leaf parsley
• Zest of one lemon and one orange
• One clove of crushed garlic
• Salt and pepper to taste

METHOD

Dust the osso buco with seasoned flour and heat the olive oil in a casserole large enough to fit meat in a single layer. Brown osso buco on both sides taking care to keep marrow intact. Remove the osso buco from the casserole and put to one side. In the same oil, fry onion until transparent. Add tomatoes and reduce by one quarter. Add orange juice, zest and the wine. Return osso buco to the sauce. Season with salt and pepper. Reduce heat, put a lid on the casserole and simmer one to two hours minutes or until meat has begun to come away from the bone. (Or place in a 140 degree preheated oven for two hours). For the gremolata, simply mix freshly chopped flat-leaf parsley, lemon and  orange zest and one clove of crushed garlic. Serve osso buco on Milanese or steamed rice, polenta or creamy potato mash sprinkled with gremolata