Ingredients

4 tbsp extra virgin olive oil
1 medium onion, finely chopped
1 medium carrot, finely chopped
1 branch of celery, finely chopped
about 8–12 pieces of veal osso bucco
salt and freshly ground black pepper
a little plain flour to coat the meat
120 ml dry white wine
2 tomatoes, diced
1 tbsp tomato paste
1 bay leaf
4 sprigs of lemon thyme
about 1/4 cup veal glaze
4 tbsp chopped parsley
2 cloves of garlic, finely chopped
the finely grated zest of 1 lemon

Preparation

Heat half the olive oil in a wide sauté pan. Add the onion, carrot and celery and cook, while stirring, for about 5 minutes on medium heat. Transfer the vegetables to a bowl.

Season the veal with salt and pepper and coat lightly with plain flour.

Heat the remaining oil in the pan and brown the veal pieces for about 2 minutes on each side. Add the white wine, bring to the boil and cook for 1 minute.

Add the vegetables, tomatoes, tomato paste, bay leaf, lemon thyme and veal glaze and shake the pan well. Cover the pan with foil and a lid and cook on low heat for about 50-60 minutes or until the meat is tender.

Just before serving, add the parsley, garlic and lemon zest.

Bon appétit!