Osso Buco

Step 1: Sprinkle both sides of the veal generously with salt and pepper.

Step 2: Heat the oil in a large, heavy-based pot over high heat. Add the veal and sear on both sides until it has a brown crust. Transfer it to a plate, then reduce the heat to medium-low.

Step 3: If the pot looks dry, add a splash of oil. Add the garlic and onion and cook for 1 minute, then add the carrot and celery. Cook over low heat for 8 minutes, or until softened and sweet.

Step 4: Optional: While the vegetables cook, tie kitchen string around each piece of veal to help it hold its shape for presentation. Tie the string after browning so it does not come off during searing.

Step 5: Add the crushed tomatoes, wine, broth, crumbled bouillon cube, tomato paste, thyme and bay leaves. Mix, return the veal to the pot and cover with a lid.

Step 6: Adjust the heat to keep the liquid at a gentle simmer, about medium-low. Cook until the veal is tender enough to pull apart with forks. Check after 1½ hours, then every 15 minutes until tender.

Step 7: Use a slotted spoon to transfer the veal to a bowl and cover it to keep warm. Simmer the liquid over medium heat for 5–15 minutes, or until thickened to your liking. Adjust the salt and pepper at the end.

Step 8: Serve with saffron risotto (Risotto Milanese), mashed potato, creamy polenta or pasta. Place a piece of osso buco on each serving plate, spoon over the sauce and top with gremolata.

Step 9: Place the parsley leaves on a cutting board. Add the garlic and lemon zest, then finely chop the parsley. Transfer to a serving bowl and set aside for at least 20 minutes before using.