Ingredients

• 2kg veal osso bucco pieces
• plain flour, for dusting
• oil for cooking
• 2 brown onions, finely chopped
• 3 medium carrots, chopped
• 2 small sticks celery, chopped
• 2 cloves garlic, crushed
• 2 quarters lemon, including flesh
• 1 cup dry white wine
• 2 cup vegetable stock
• 400g can chopped tomatoes
• 2 bay leaves
• 2 tsp fresh thyme, chopped
• 1/3 cup chopped flat leaf parsley
• freshly ground pepper, to taste
• couscous, cooked, to serve

Method

1. Preheat oven to 180°C. Dust veal in flour.
2. Heat oil in a large non-stick saucepan over medium to high heat. Cook the veal in batches for 8–10 minutes until browned and place in a single layer in a large baking dish.
3. Cook onion, carrot, celery, garlic and lemon for 5 minutes.
4. Add wine, stock, tomatoes, bay leaves, thyme, parsley and pepper. Bring to the boil. Pour over veal.
5. Cover and bake for 2 hours. Serve with couscous.