| 1 | Prep: Finely chop carrots, onions, celery, thyme, garlic and parley. Take a slice of peel off each lemon and grate the rest of the zest. |
| 2 | Heat two-thirds of the olive oil in a heavy pan and when hot sauté the veal on both sides until golden brown. Take out and put into a casserole dish. |
| 3 | Add the onions, carrots, celery, garlic, thyme and half of the chopped parsley and cook for 10 minutes. If necessary add a little more olive oil. Take out of the pan and place on top of the meat in the casserole dish. |
| 4 | Deglaze the pan with the white wine bring to the boil for a few minutes. Add to the casserole. |
| 5 | Dissolve the tomato paste in the stock then add to the casserole. Season with salt and pepper and the slices of lemon peel. |
| 6 | Cover tightly with a lid and cook at 180°C for one hour and then turn down the heat to 150°C for the next hour. |
| 7 | To make the gremolata, add the grated zest of the lemons and the chopped garlic to the remaining parsley with a little olive oil. Mix with a fork or use a quick whizz in a blender. |
| 8 | Divide amongst the containers, cool in the refrigerator and then transfer to the freezer. |
| 9 | Defrost well before reheating gently in a moderate-slow oven for 30-45 minutes. Stir in chopped fresh parsley before serving. Sprinkle the gremolata on the top of the osso bucco before serving. |
| 10 | Serve with parmesan risotto or mashed potatoes. |
Osso Bucco