Ossobuco in Gremolata alla Milanese

For the ossobuco 4 hind veal shank cut 4 to 5 cm thick and 9 to 10 cm large 100 g finely diced celery 100 g finely diced carrot 100 g chopped onions 200 g butter 800 ml veal broth 300 ml grape juice 120 g air-dried beef 200 g tomato, peeled, chopped 150 ml extra virgin olive oil For the gremolata 3 g finely diced lemon rinds 6 g sprigs of parsley, Italian, chopped 3 g cloves garlic, peeled and chopped Salt and white pepper Method Place half of the oil and butter in a casserole and heat over a medium flame, season the veal and place in the hot casserole, brown for 5 minutes per side till they are nicely seared and golden brown. Remove the veal and set aside. Pour off te excess fat, add the rest of the butter and the olive oil in the same casserole and add the carrots, dried beef, celery and onion. Sauté at low heat until they are wilted. Turn up the heat. Add the grape juice and reduce till almost evaporated. Add the tomato and the veal broth and bring to a boil. Carefully arrange the veal in the casserole and spoon some of the vegetables and broth over it. The liquid should cover the surface of the veal, if not, add some more broth. The casserole should contain the veal just right, however make sure your casserole is not too big or you will end up with too much sauce in the casserole. Cover the casserole with aluminum foil and place in a pre-heated oven at 180° Celsius, continue cooking for 2 hours. Remove the foil for the last 30 minutes so the surface of the veal will caramelize nicely. In the meantime prepare the gremolata by mixing the lemon peel with the chopped parsley and garlic. At this point the veal will be tender enough that you can eat it with the fork. The marrow, well cooked, will develop its characteristic unctuous texture and incomparable flavor. To serve, remove the veal from the casserole and place it on a hot dish. Remove the excessive oil from the sauce, add some veal broth if needed, bring to a boil, adjust the flavor and spoon it over the veal. Sprinkle the gremolata on top and serve immediately.