If you’re partial to a slow-cooked, one-pot wonder this rich and meltingly tender Osso Buco is sure to warm the soul.

Prep time: 30 mins

Cook time: 2 hrs 30 mins

Serves: 4-6

– 4 veal osso buco

– 3 tbs olive oil

– 2 brown onions, finely chopped

– 4 garlic cloves, finely chopped

– 5 anchovies, finely chopped

– 200ml dry white wine

– 3 stalks celery, finely diced

– 3 carrots, peeled, finely diced

– 4 parsley stalks

– 4 sprigs thyme

– 2 bay leaves

– 1 40-50g piece parmesan rind

– 700ml tin crushed tomatoes

– 600ml chicken stock

– salt and pepper

– 1 lemon, zest to garnish

– cup parsley leaves to garnish

1 bunch flat-leaf parsley,

finely chopped

1 large lemon, zested

2 cloves garlic, finely chopped

1 tbs olive oil

1 Sprinkle salt and pepper on both sides of the osso buco. Place in a deep 33cm saute pan with a lid. Drizzle over olive oil, and heat on medium to high heat. Sear and brown the meat on both sides for 1-2 minutes then set aside. Preheat oven to 200˚C (180˚C fan-forced).

2 Don’t clean the pan. Drizzle pan with olive oil, and cook onion on medium heat for 5 minutes. Add a pinch of salt and stir. Stir in the garlic and anchovies for 30 seconds.

3 Deglaze the pan with white wine for 30 seconds. Gently stir to lift the flavourful brown bits from the base of the pan. Add the celery, carrots, parsley, thyme, and bay leaves, stirring for 5 minutes.

4 Add parmesan rind, crushed tomatoes and stock. Submerge the osso buco into sauce. Season with salt and pepper and cover with lid.

5 Place in the oven for 2 hours. Remove the lid and cook for another 20 minutes.

6 Meanwhile, place parsley, lemon zest and garlic in a bowl. Mix with salt and pepper, and add a little olive oil.

7 Carefully remove pan from the oven. The meat will fall apart. Remove thyme sprigs, parsley stalks and parmesan rind. Add a little olive oil to the gremolata, then drizzle over the gremolata. Garnish with lemon zest and parsley leaves to serve.