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Veal Ossobucco

Ingredients

1 kg Veal Ossobucco
Flour
1 Onion chopped
1 stalk of celery finely diced
2 carrots finely chopped
3 cloves of garlic chopped
3 tablespoons of butter
1 tablespoon of oil
_ cup of white wine
1 cup of veal stock
1 tin of crushed tomatoes
Salt & Pepper
2 tablespoons of chopped parsley
Lemon rind grated
1 clove of garlic chopped

Method

1. Melt butter and oil in a heavybottomed large pot.
2. Roll pieces of veal ossobucco in flour, add salt and pepper and brown on both sides. Remove.
3. Add a little more oil and saut√ onion, celery, carrot and garlic.
4. When browned add wine, tomatoes, stock, salt and pepper. Return veal to pot, coat in sauce and simmer gently for one hour.
5. Five minutes before serving, add the garlic, parsley and lemon rind (this addition is called ˙gremolata˘). Serve with saffron risotto or polenta.