|4 each Pre-cooked veal osso bucco on the bone||3 each Yellow onion||2 each Fresh garlic cloves||7 oz. Fresh carrots|
|7 oz. Fresh leeks||5 oz. Fresh celery||1 Tbsp. Tomato paste||2 floz. Sieved tomatoes|
|20 floz. White wine||4 Tbsp. Canola oil||1 Tbsp. Lemon rind, grated||1 each Bay leaf|
|2 sprigs Fresh thyme leaves||To taste Freshly ground pepper||To taste Sea salt|
Remove the osso bucco from the fridge approx. half an hour before you’re ready to start to allow it to reach the right temperature. Preheat the oven to 400°F.
Peel and chop two onion and the garlic. Peel and dice the carrots and celery. Clean and chop the leek.
Put oil in a roasting pan and fry the slices of osso bucco on both sides, then remove.
Sweat the chopped onion and garlic in the pan. Add the carrots, celery and leek and brown them. Stir in the tomato purée and then add the white wine. Add the tomatoes, lemon peel, bay leaf and thyme.
Add the osso bucco slice back into the pan then cover and cook for around 40 minutes in the preheated oven. Season with salt and pepper.
Serve the osso bucco with the vegetables and sauce, garnished with the parsley.