Osso bucco Italian classic is served with a zesty gremolata

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This Italian classic is served with a zesty gremolata, and it would be delicious with a saffron and Parmesan risotto. Ask your butcher for a hindleg of veal as they are meatier than the front legs.
1⁄4 cup all-purpose flour

 salt and freshly ground black pepper

 4–6 pieces of veal shin with bones (about 4lb/1.8kg)

 2 tbsp vegetable oil


 1 garlic clove, finely chopped

 finely grated zest of 1 orange

 1⁄2 cup hot chicken or veal stock for

 both methods


 2 tbsp butter


 1 carrot, peeled and thinly sliced

 2 onions, finely chopped

 1 cup white wine

 14oz (400g) can Italian plum tomatoes, drained

 and coarsely chopped


 FOR THE GREMOLATA

 small bunch of flat-leaf parsley, leaves

 finely chopped

 finely grated zest of 1 lemon

 1 garlic clove, finely chopped


 in the slow cooker


   PREP


 15 MINS


 COOK


 15 MINS PRECOOKING;
AUTO/LOW 6–8 HRS OR HIGH 4 HRS


 1 Preheat the slow cooker, if required. Put the flour on a large plate, season with salt and pepper, and stir to combine. Lightly coat the veal pieces with the seasoned flour. Heat the oil and butter in

 a large Dutch oven over medium heat, add the veal pieces (in batches and with extra oil, if necessary), and brown thoroughly on all sides. Transfer to a plate with a slotted spoon and set aside.

 Add the carrot and onions and cook, stirring occasionally, until soft. Add the wine and boil until reduced by half. Stir in the tomatoes, garlic, and orange zest, and add seasoning. Transfer

 everything to the slow cooker, then lay the veal on top, and pour in the stock. Cover with the lid and cook for 6–8 hours on auto/low or on high for 4 hours.

 For the gremolata, mix the parsley, lemon, and garlic in a small bowl. Put the veal on warmed plates, spoon the sauce on top and sprinkle with the gremolata.

 traditional method    PREP 30–35 MINS COOK 1¾–2¼ HRS

 Preheat the oven to 350°F (180°C). Put the flour on a large plate, season with salt and pepper, and stir to combine. Lightly coat the veal pieces with the seasoned flour. Heat the oil and butter in a

 large Dutch oven over medium heat, add the veal pieces (in batches and with extra oil, if necessary), and brown thoroughly on all sides. Transfer to a plate with a slotted spoon and set aside.

 Add the carrot and onions and cook, stirring occasionally, until soft. Add the wine and boil until reduced by half. Stir in the tomatoes, garlic, and orange zest, and add seasoning. Transfer

 everything to the slow cooker, then lay the veal on top, and pour in the stock. Cover with the lid and put in the oven for 11⁄2–2 hours until very tender. Check occasionally that it’s not drying out, topping up with a little hot water if needed.

 For the gremolata, mix the parsley, lemon, and garlic in a small bowl. Put the veal on warmed plates, spoon the sauce on top and sprinkle with the gremolata.

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