Instructions: Method:
Fry the onions in a wide, shallow braising pan. Pepper and salt the veal, roll in flour and brown in the same pan. Add the carrot, bay leaf, celery, garlic, thyme, basil and lemon peel, a glass of white wine, a little stock and enough fresh tomato sauce to come to the top of the pieces of meat but not to cover them. Cook very slowly for about 4 hours, until the meat is almost coming of the bone. Ten minutes before serving, sprinkle the osso bucco with finely chopped celery or parsley or lemon peel. Be sure to keep the pieces of meat upright during the cooking, or the marrow in the bones will fall out.

Serving Suggestion: Serve on a plain risotto or rice.

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