Ingredients:

For the Osso Buco:

4 pieces of veal shin
40 g plain flour
2 tbsp olive oil
1 onion, finely chopped
2 carrots, finely chopped
2 celery sticks, finely chopped
3 garlic cloves, crushed whole
2 bay leaves
3 strips of lemon zest
6 anchovies
1 tsp dried thyme
2 tbsp tomato purée
150 ml white wine
500 ml Freja Classic Beef Bone Broth
Salt & black pepper

For the Gremolata:

20 g parsley (including stems), finely chopped
2 garlic cloves, crushed
Zest of 1 unwaxed lemon
Good pinch of sea salt
1 tbsp extra virgin olive oil

Method:

1. Dust the veal shin generously in flour mixed with a good pinch of salt.
2. Heat the olive oil in an ovenproof pan with a lid over medium-high heat. Once hot, sear the meat until browned on all sides. Remove from the pan and set aside.
3. Preheat the oven to 150°C.
4. If the pan looks dry, add a little butter, then add the onion, carrot, and celery, and cook over medium-low heat for about 10 minutes, until soft and fragrant.
5. Stir in the garlic, bay leaves, lemon zest, anchovies, and thyme. Cook for 2–3 minutes, stirring, until aromatic.
6. Add the tomato purée and stir to coat the vegetables. Pour in the white wine and let it bubble, scraping up any browned bits from the bottom of the pan. Reduce by about half.
7. Return the browned meat to the pan and pour over 500 ml Freja Classic Beef Bone Broth. The liquid should mostly cover the meat - if needed, add 50–100 ml water to top up.
8. Bring to a gentle simmer, then cover with a lid and transfer to the oven. Cook for 1 hour 45 minutes to 2 hours, checking halfway through to turn the meat and ensure it remains mostly submerged. Add a splash of water if needed.
9. Once the meat is tender and the sauce is rich, turn off the oven and let it rest for 30 minutes to allow the flavours to deepen.
10. Whilst that is resting, in a small bowl, mix the parsley, garlic, lemon zest, salt, and olive oil. Set aside.
11. Serve over risotto, mashed potatoes, or polenta, and finish generously with gremolata.

Note: Osso buco keeps beautifully and is even better the next day. When reheating, add a splash of water or broth to loosen the sauce.