Osso Buco

2 lb shin of veal, cut into 4 pieces 1 kg
salt
freshly ground black pepper
2 tbsp butter 25 g
1 tbsp vegetable oil 15 mL
1 large onion, chopped 1
4 celery stalks, sliced 4
2 large carrots, sliced 2
2/3 cup dry white wine 150 mL
1 tsp lemon juice 5 mL
1-1/4 cups chicken stock 300 mL
1/2 tsp rosemary 2 mL
1 16-oz/400-g can tomatoes 1
2 tsp cornstarch (optional) 10 mL
lemon rind, to garnish
chopped parsley, to garnish

Season the veal with salt and pepper. Heat the butter and oil in a frying pan and sauté the veal until browned all over. Remove from the pan.

Sauté the onion, celery and carrots for 5 minutes, then pour off the excess fat from the pan. Add the wine and lemon juice and return the veal to the pan. Bring to the boil, cover and simmer very gently for 45 minutes.

Add the stock, rosemary and tomatoes and their juice. Bring to the boil, cover and simmer for a further 1 hour or until the meat is tender. Transfer with a slotted spoon to a warm serving dish. You could thicken the sauce with the cornstarch blended with a little cold water and boil for 2 minutes.

Taste and adjust seasonings. Pour sauce over veal and sprinkle with a mixture of lemon rind and chopped parsley.