Osso Buco

Preheat the oven to 180°C/350°F/gas 4. Season the ossobuco lightly with sea salt, pepper and a grating of nutmeg, then dust them in flour, shaking off any excess. 

Put your widest ovenproof pan or wide pot on a medium heat with the butter and a really good lug of oil, then add the ossobuco, making sure they’re not touching each other. Fry for 10 to 15 minutes, or until nicely golden, turning halfway

While they’re cooking, chop onions, carrots and garlic, celery & rosemary leaves. When the veal has browned nicely, remove it to a plate. Drain away most of the fat from the pan, then add all the chopped veg and rosemary and cook for 15 minutes, stirring regularly.

Pour in the wine and cook it away, then stir in the tomato purée and stock. Bring to a simmer and then turn the heat off. Return the meat to the pan, cover with a damp sheet of greaseproof paper and tin foil/lid, then carefully transfer to the middle of the oven. Cook for 2 hours, or until the meat is tender and falling apart – check on it halfway, adding a splash of water, if needed. If there is too much liquid when the meat is cooked, remove the meat carefully and keep warm, covered, on a plate in the oven, put pan back on the hob and reduce the liquid down until you have a thick sauce. Once thickened, return the meat to the pot and cover with the sauce

To finish, make a gremolata. Roughly chop garlic with parsley leaves, zest a lemon and then chop and mix together until fine. Season the cooking liquor (loosening with a few splashes of boiling water if needed). To serve, place a portion of polenta, rice or mash on a plate, top with one portion of meat and scatter over the gremolata – as soon as it hits the heat of the meat it will release its fragrance. Serve immediately.