date:Jun 30, 2014
Ingredients
2 tablespoons plain flour
8 (about 1.5kg) veal osso buco
1 tablespoon olive oil
2 brown onions, finely chopped
1 carrot, peeled, finely chopped
1 celery stick, finely chopped
2 garlic cloves, crushed
1 cup (250ml) dry red wine
2 cups (500ml) tomato sugo (tomato sauce)
1 cup (250ml) beef stock
2 sprigs thyme
Mashed potato, to serve
Gremolata
1/4 cup chopped flat-leaf parsley
2 teaspoons finely shredded lemon rind
1 garlic clove, finely chopped
Method
1. Preheat oven to 150C. Pl