This version of ossobuco with tomatoes, rather than 'in bianco' (white), is more 'modern' (read: less traditional) than the latter which is flavoured with cinnamon and sometimes peas, and served with gremolata. Both are traditionally served with Risotto alla Milanese, but creamy polenta or egg-fettuccine are also fine accompaniments. However it is cooked and served, leaving the bone marrow on your plate would be a crime - 'ossobuco' literally means 'bone with hole' after all.
4 - 6 slices veal shin (depending on size)
50 g plain flour
60 g unsalted butter
2 tablespoons extra virgin olive oil
2 Spanish onions, very finely diced
2 sticks celery, very finely diced
2 carrots, very finely diced
2 cloves garlic, flattened with the back of a knife
250 ml white wine
400 g San Marzano tomatoes
A small handful of fresh herbs such as: a bay leaf, thyme, oregano, and sage
500 ml - 1 litre chicken stock
Sea salt and pepper
Preheat oven to 180C fan-forced.
Season the veal with sea salt and freshly ground black pepper and dust each side lightly with flour.
Heat half the butter and olive oil in a large frying pan and brown the veal in batches over medium-high heat.
Meanwhile, warm the remaining butter and oil in a large oven-proof casserole (French oven), add the vegetables, season with sea salt, and fry very gently until soft (about twenty minutes). Lay the browned veal on top of the vegetables.
Tip any excess fat from the frying pan and de-glaze with the wine, add the tomatoes and herbs, and slowly bring everything to a boil. Pour the tomatoes over the veal and add enough chicken stock to cover.
Cover with a lid and cook in the oven for 2.5 - 3 hours until the meat is very tender, checking every now and then, and adding stock as needed.
Serve with Risotto alla Milanese.