If you're looking for an Italian classic, osso buco is the perfect dish. Osso buco is a Milanese specialty made of veal shanks braised with vegetables, red wine and broth. The name is derived from osso, the Italian word for bone, and buco, meaning hole, referring to the marrow hole in the centre of the cross-cut veal shank. This dish is savoury and served with various accompaniments, such as gremolata (a dressing made of parsley, garlic, and lemon zest) and risotto alla Milanese.

Ingredients:

2 tbsp plain flour
8 (about 1.5kg) veal osso buco
1 tbsp olive oil
2 brown onions, finely chopped
1 carrot, peeled, finely chopped
1 celery stick, finely chopped
2 garlic cloves, crushed
1 cup (250ml) dry red wine
2 cups (500ml) tomato sauce
1 cup (250ml) beef stock
2 sprigs thyme
Mashed potato to serve

Gremolata:

1/4 cup chopped flat-leaf parsley
2 tsp finely shredded lemon rind
1 garlic clove, finely chopped



Instructions:

1. Preheat oven to 150°C. Coat veal with flour.

2. Heat oil in a casserole pan. Cook veal until golden brown. Transfer to a plate. Add onions, carrot, celery and garlic to the pan and cook, stirring, for 5 minutes or until the onion softens.

3. Return the veal to the pan with wine and bring it to a boil. Reduce heat to low and add tomato sauce, beef stock and thyme. Remove from heat.

4. Bake in a preheated oven, covered for 2 hours until the meat falls off the bones.

5. Mix parsley, lemon rind and garlic to make the gremolata.

6. Serve osso buco with gremolata and mashed potato if desired.

You can add a tablespoon of balsamic vinegar to the sauce to give it a sweet and sour taste. You can also serve it with a side of roasted vegetables and some freshly grated Parmesan cheese.