Osso buco

Dust 6 pieces of osso buco (veal shank from the hind leg, cut across the bone, each piece about 4cm thick) with plain flour, heat some olive oil in a skillet and brown the meat lightly.

In a pot large enough to hold all the osso buco, saute 3 chopped onions in a little olive oil, making sure they become transparent but don't colour. Arrange the osso buco on top of the onions, season a little with salt and pepper, add 5 pureed ripe tomatoes and enough dry white wine so that the meat is almost covered. Bring this to the boil, then lower the heat and simmer, covered, for 90 minutes.

After that time, add half a cup of chopped parsley and 5 minced garlic cloves, and simmer for another 30 minutes.

Season with salt and pepper and serve by itself or with polenta or saffron risotto.

Braising tips:

1. Choose the right cut. Lean meat will turn dry.
2. First, brown the meat in oil. This will add colour and flavour.
3. Add aromatic vegetables, a little spice and some herbs.
4. Add body either by lightly flouring the meat before browning and/or adding a rich stock as the braising liquid.
5. Always simmer slowly, don't boil.
6. Make the dish the day before; it always tastes better.