Instructions: Choose a large and heavybased casserole or other pan with a tightfitting lid which will take the ossobuco in a single layer and heat the oil in it.

Pat the meat dry and coat it lightly in flour.

Shake off excess flour and when the oil is quite hot brown the meat quickly on both sides.

It should be light golden.

Once the meat is ready add the sage leaves and a minute later pour in the wine.

Let it bubble and evapourate for a few minutes then add the stock the orange peel and seasoning to taste.

Cover tightly and cook very gently for about 1 1/2 hours until the meat is very soft.

Turn the meat over carefully a couple of times during the cooking time but be careful not to spill the marrow from its centre.

Once the meat is ready sprinkle the basil leaves over it cover again and simmer for a few more minutes.

By now the sauce will be thick and velvety.

Serve with Catalan Spinach (qv) or steamed small courgettes and mashed potatoes made with olive oil instead of butter.

Ossobuchi are medium thick slices of a shin of veal which are braised slowly until they are meltingly sweet. Ossobuco always constitutes a treat with its tantalizing taste and pampering texture. Originally a Milanese dish the name actually means bone with a hole according to Marcella Hazan it contains tomatoes and it is traditionally served with risotto alla Milanese a saffron and bone marrow risotto.

Serves 4

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