Osso buco

Ingredients

¾ cup	Flour, seasoned
2 kgs	Veal steaks, osso buco cut, sliced (Main)
4 Tbsp	Clarified butter
2	Red onions, diced
1	Capsicum, seeded and diced
3	Carrots, diced
6	Garlic cloves, sliced
⅓ cup	Marsala
⅓ cup	Red wine
1 Tbsp	Balsamic vinegar
6 Tbsp	Tomato paste
4 sprigs	Fresh thyme
1 sprig	Fresh rosemary
2	Bay leaves
2 cups	Chicken stock

Directions

1. In a Dutch oven, add 2 tbsp butter over medium-high heat. Dust veal with seasoned flour and brown. Remove.
2. In the same pan, reduce heat to medium, add the remaining butter, onions, capsicum, carrots, leek and garlic. Cover and simmer, stirring occasionally, for 10 minutes.
3. Add the marsala, red wine and vinegar. Stir, cover and simmer for six minutes. Add the herbs and tomato paste.
4. Increase to high heat, add the veal and stock, stir and bring to the boil.
5. Place into a preheated 115C oven for six hours, or until very tender.
6. Lift the veal out and reduce the liquor by half, skimming off excess fat. Serve topped with gremolata and creamy Parmesan mash.