- 4 ossi buchi (veal shin)
- 2 tbsp olive oil
- plain flour, for dusting
- salt and pepper
- 30g/1oz butter
- 1 small onion, chopped very finely
- ½ celery stick, chopped finely
- 150ml/5fl oz dry white wine
- 290ml/10fl oz hot stock
- 1 lemon, zest only, grated
- ½ garlic clove, thinly chopped
- 1 tbsp thinly chopped parsley
- Choose a sauté pan large enough to fit all the ossi buchi in one layer.
- Heat the oil and brown the ossi buchi on both sides after lightly dusting them with flour. Remove them from the pan and reserve.
- Add the butter to the pan and add the chopped vegetables with a pinch of salt to cook them gently without burning for a few minutes. When the vegetables are soft return the meat to the pan and add the wine. Cook gently until the moisture is almost completely dried out.
- Add the hot stock, turn the heat down and cover with a tight lid. Cook gently for 1½ hours or until the meat is coming off the bone, turning them every 20 minutes or so. When turning the ossi buchi make sure that you lift them gently with a spatula so that they stay in one piece and the marrow is not lost.
- When cooked place the ossi buchi on to the serving dish and keep them warm. Mix all the gremolata ingredients together and sprinkle on to the ossi buchi before serving.