Now I know you are wondering if we used real veal? Of course we did, we have found a reliable source of this very rare meat commodity, and that is the butchery section of Pick n Pay in Steenberg Village.  This recipe is from the Italian bible of cooking and is simple to prepare and oh so delicious to eat.

Ingredients: (Serves 4)
80 g butter
1/2 onion, chopped
4 osso buco (5cm thick rounds of veal knuckle)
plain flour, for dusting
5 tablespoons dry white wine
175ml Meat stock
1 celery stick, chopped
1 carrot, chopped
2 tablespoons tomato puree
salt and pepper

For the gremolata:
thinly pared rind of 1/2 lemon, finely chopped
1 fresh flat-leaf parsley sprig, finely chopped

Method:
Melt the butter in a saucepan, add the onion and cook over a low heat, stirring occasionally, for 5 minutes.  Dust the veal with flour, add to the pan and cook over a high heat, turning frequently, until browned all over.  Season with salt and pepper and cook for a few minutes more, then pour in the wine and cook until it has evaporated.  Add the stock, celery and carrot, lower the heat, cover and simmer for 30 minutes, adding more stock if necessary.  Mix the tomato puree with 1 tablespoon hot water in a bowl and stir into the pan.  Prepare the gremolata by mixing together the lemon rind and parsley in a bowl, add the mixture to the veal, turn carefully and cook for a further 5 minutes.  Jacque added frozen peas about 10 minutes before the end which added another layer of flavour.