Instructions: 1. Melt butter an oil in a heavy-bottomed large pot.

2. Roll pieces of veal ossobucco in flour, add salt and pepper and brown all over on both sides. Remove.

3. Add a little more oil and saute onion, celery, carrot and garlic.

4. When browned, add wine, tomatoes, stock, salt and pepper. Return veal to pot, coat in sauce and simmer gently for 1 hour.

5. Five minutes before serving, add the chopped garlic, chopped parsley and the grated lemon rind (this addition is called gremolata). Serve with Saffron risotto or polenta.

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