(Veal Hindquarter )

Ingredients

• Butter or oil
• 12 golden eschalots, peeled
• 8 x 3.5cm thick slices of veal shank
• 3 cloves garlic, peeled and bruised
• 120ml good quality balsamic vinegar
• 400ml rich veal stock
• 1 bunch thyme and 1 stick wrapped in cinnamon

To Serve:

• 12 baby carrots, peeled
• 1 cup shelled peas
• Mashed celeriac
• 1/2 cup roasted peanuts, coarsely ground

Directions

1. Pre-heat the oven to 120 C.
2. Heat a little butter or oil in a lidded ovenproof pot, large enough to accommodate the shank slices in a single layer, and sear the eshallots and veal until browned all over.
3. Add the garlic, vinegar, stock, thyme and cinnamon.
4. Bring the liquid to the boil, then cover the pot, transfer it to the oven and cook the veal for 3 hours or until tender.

To Serve:

1. Boil or steam the carrots and peas until tender, then stir into the osso buco just before serving time.
2. Place a piece of veal with some of the sauce and vegetables in each dish and serve with mashed celeriac.

Serves 6