Sprinkle both sides of the veal very generously with salt and pepper.

Heat the oil in a large heavy based pot over high heat. Add beef and sear on both sides so it has a nice brown crust. Remove onto a plate, turn heat down to medium low.

If the pot is looking dry, add a splash of oil. Add garlic and onion, cook for 1 minute, then add carrot and celery. Cook on low heat for 8 minutes or until it is softened and sweet.

OPTIONAL: Meanwhile, tie kitchen string around each piece of veal – holds it together for nice presentation (it falls apart once slow cooked).

Add tomato, wine, broth, bouillon cube (crumbled), tomato paste, thyme, and bay leaves. Mix, then return veal into pot, place lid on.

Adjust heat so the liquid is simmering gently – about medium low. Cook until tender enough to be pried apart with forks – check at 1.5 hours then every 15 minutes after that.

Use slotted spoon to remove veal into bowl, cover to keep warm. Simmer liquid on medium for 5 – 15 minutes or until thickened to taste. Adjust salt & pepper at the end.

Traditionally served with Saffron Risotto (Risotto Milanese, recipe in notes), but is also terrific with mashed potato, creamy polenta or even pasta. Place a piece of Osso Buco on the serving plate, spoon over sauce, then top with Gremolata.

Place the parsley leaves on a cutting board. Top with garlic and lemon zest. Finely chop the parsley. Transfer to serving bowl and set aside for at least 20 minutes before use.