Ossobuco

Serves 6

6 slices Veal shin (1- 2 inches thich)

plain flour

6 tbls butter

1/2 cup dry white wine

2 cups chopped ripe tomatoes (tinned are fine)

grated rind of 1/2 lemon

1 cup parsley (Continental chopped)

3-4 anchovy fillets finely chopped

1-2 cloves garlic finely chopped or minced

salt

pepper

Ossobuco

Flour the veal slices well. In a large, heavy pan fry the veal slices in butter until they are evenly browned. Pour wine over the slices and cook for 15 min, then add the tomatoes, 1 - 2 chopped anchovy fillets and season with salt and pepper. Cover and cook for 2 - 4 hours over a low heat until the meat is tender and almost falls off the bone.

Gemolada

Mix the garlic, 1 - 2 chopped anchovy fillets, parsley and lemon rind.

Serving

Sprinkle the gremolada over the Ossobuco a few minutes before serving and gently turn over once to distribute through the dish.

Traditionally the dish is served with rice or risotto. I prefer to serve with a mixture of char-grilled or roasted vegetables (potato, pumpkin, carrot, parsnip, onion)