Ingredients
¼ cup olive oil 

2kg veal shin, cut crosswise into 5cm slices

100g butter

4 anchovies 

10 garlic cloves, crushed

2 onions, diced

1 carrot, sliced

2 sticks celery, sliced

200g olives, pitted 

50g capers 

2 bay leaves

1 cup red win

1 cup port

1 litre tomato passata 

Salt

Freshly ground black pepper 

1 cup basil leaves 

Gremolata 

Zest of 1 lemon 

2 tablespoons chopped parsley 

½ garlic clove, finely chopped (optional)

Recipe
Preheat the oven 175 degrees.

Heat the oil in a heavy-based casserole and brown the veal pieces all over. Transfer the browned veal to a plate and keep warm.

Add the butter to the casserole and when it starts to sizzle add the anchovies, garlic and onion. Saute over a medium heat until the anchovies begin to melt. Add the carrot and celery and sweat for about 5 minutes until they begin to soften. Add the olivers, capers and bay leaves to the casserole then pour in the wine, port and tomato passata. Season with salt and pepper and stir in half the basil leaves.

Bring to the boil then lower the temperature to a simmer. Cover the casserole and transfer to the oven for 1 ½ hours, or until the meat is meltingly tender. Check the casserole from time to time to make sure that the meat is always covered in sauce. 

Once the veal is cooked, remove the casserole from the oven. If the sauce is too thin, remove the lid from the casserole and boil vigorously on the stovetop for 5-10 minutes until reduced. 

Mix together the gremolata ingredients and scatter onto the osso buco just before serving. 

Serves 6

Ingredients ¼ cup olive oil 
2kg veal shin, cut crosswise into 5cm slices
100g butter
4 anchovies 
10 garlic cloves, crushed
2 onions, diced
1 carrot, sliced
2 sticks celery, sliced
200g olives, pitted 
50g capers 
2 bay leaves
1 cup red win
1 cup port
1 litre tomato passata 
Salt
Freshly ground black pepper 
1 cup basil leaves 
Gremolata 
Zest of 1 lemon 
2 tablespoons chopped parsley 
½ garlic clove, finely chopped (optional)
Recipe Preheat the oven 175 degrees.
Heat the oil in a heavy-based casserole and brown the veal pieces all over. Transfer the browned veal to a plate and keep warm.
Add the butter to the casserole and when it starts to sizzle add the anchovies, garlic and onion. Saute over a medium heat until the anchovies begin to melt. Add the carrot and celery and sweat for about 5 minutes until they begin to soften. Add the olivers, capers and bay leaves to the casserole then pour in the wine, port and tomato passata. Season with salt and pepper and stir in half the basil leaves.
Bring to the boil then lower the temperature to a simmer. Cover the casserole and transfer to the oven for 1 ½ hours, or until the meat is meltingly tender. Check the casserole from time to time to make sure that the meat is always covered in sauce. 
Once the veal is cooked, remove the casserole from the oven. If the sauce is too thin, remove the lid from the casserole and boil vigorously on the stovetop for 5-10 minutes until reduced. 
Mix together the gremolata ingredients and scatter onto the osso buco just before serving. 
Serves 6

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