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Osso Buco

Ingredients

• 2 tbsp olive oil
• 25g flour, to dust
• 4 pieces of veal shin, about 4cm thick
• 50g butter
• 1 onion, finely chopped
• 1 carrot, finely chopped
• 1 celery stick, finely chopped
• 1 head of garlic, cut horizontally
• 2 strips of lemon zest
• 4 sage leaves
• 200ml white wine
• 200ml good chicken stock
• 5g Dried porcini
• For the gremolata
• 1 unwaxed lemon, zest finely grated
• 1 garlic clove, very finely chopped
• 3 tbsp flat-leaf parsley, finely chopped
• Pinch of sea salt

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