Ossobuco

4 veal shanks (each about 250 g)

Some salt

Peanut oil for searing

2 onions

chopped

2 carrots

cut into 5 mm cubes

2 stalks of celery

cut into 5 mm cubes

1 tbsp tomato purée

100 ml white wine

400 ml veal stock

200 g tomato sauce from a jar

1 tbsp cornflour

2 bay leaves

1 bunch of flat-leaved parsley

chopped

1 clove of garlic

chopped

1 unwaxed lemon

zest only

1 tsp cumin powder

5 tbsp olive oil

1 tsp salt

Score the edges of the meat and sprinkle generously with salt. Heat peanut oil in a casserole, sear the meat on all sides, take it out and set aside.

Reduce the heat, add the onion, carrot and celery and cook over a medium heat until golden brown. Add the tomato purée and cook briefly. Stir the rest of the ingredients up to and including the cornflour together, add to the casserole, together with the bay leaves, and bring to the boil. Put the meat in the casserole and cover completely with sauce.

Cook the meat on a wire shelf in the middle shelf position at 160 °C for 2 hours using the hot air eco mode.

Mix all the ingredients together.

Spread the gremolata over the ossobuco, then arrange on plates.

Hot air eco 160 °C for 2 Hrs