1. 4 slices veal osso buco (approx. 200 g each)
2. 2 carrots, sliced
3. 2 stalks celery, cut into small pieces
4. 1 onion, thinly sliced
5. 2 garlic cloves, minced
6. 400 g crushed tomatoes (tinned)
7. 200 ml dry white wine
8. 300 ml veal or chicken stock
9. 2 tablespoons flour
10. 2 tablespoons olive oil
11. 1 tablespoon butter
12. 2 bay leaves
13. 1 sprig thyme
14. salt and pepper

Orange Gremolata

1. Zest of one orange
2. Zest of one lemon
3. 1 clove garlic, chopped
4. 2 tablespoons flat-leaf parsley, chopped