perfect for freezing cold nights after greek school osso bucco

Veal shin braised in tomatoes with fresh gremolata on top.

Pretty amazing.

Conditions for this meal

1. cold outside (cold for me in Perth is 8.8 degrees celsius)

2. plenty of carbohydrates to mop up the juices - in the form of crusty bread, mashed potatoes, risoni, rice, polenta, risotto alla milanese (traditional accompaniment)

3. in no circumstance must you try to make this without the gremolata

For some reason we had no salad or vegetables with this. Mum didn't quite get around to getting any. Probably just a waste of space anyway! If you feel like you need something green try a very simple green salad or some green beans.

veal shin, sawn across the bone, 2 inch thick, 1 piece per person

1/2 cup white wine

3/4 cup stock - we used home-made chicken stock

2 cans of tomatoes (I always love the canned cherry tomatoes), most of the juice drained

Melt a good knob of butter in a glug of olive oil in a pot with a lid that will fit all your pieces of veal in one layer. Get the pan nice and hot. Add the meat and cook until brown on all sides.

Add the wine and cook for 10 minutes. Add the stock and tomatoes and bring to a simmer. Put the lid on, lower the heat and cook for 1.5-2 hours or until the meat is incredibly tender and falling off the bone. Season well with salt and pepper and serve sprinkled with gremolata with a side of your choice.

Gremolata

1 bunch of italian parsley, finely chopped

zest of one lemon

one clove of garlic, finely chopped

Mix together all ingredients, season with salt and pepper.