Osso buco

 Ingredients;

750g veal knuckles or shanks
100g butter
2 large carrots cubed
2 large onions finely chopped
2 celery sticks chopped
2 cloves garlic crushed
2 tins chopped peeled tomatoes pushed through a sieve
½ cup red wine
250ml beef stock
1 teaspoon dried basil
1 teaspoon dried thyme
1 bay leaf
Grated rind of 1 lemon
Palm of chopped fresh parsley
A little flour, salt and pepper

Directions;

1) In a pan on a medium heat melt 1 tablespoon of the butter,
2)Add the carrots, onions, celery and garlic, cook until onions are beginning to turn brown and transfer them to a casserole dish.
3)Season some flour and coat the meat by placing in a bag and shaking it around. Place the rest of the butter and a splash of olive oil in the pan and brown the meat on all sides, remove and place on top of the vegetables in the casserole dish.
4)Clean the pan and add the tomato, wine, beef stock, herbs and lemon rind,season with salt and pepper and bring to the boil the pour the sauce over the veal and place in the oven at 180c for 1h30m stirring occasionally.
5)Add the parsley and a little lemon rind and stir.