Heat half the olive oil in a casserole pot or deep frying pan over a medium heat. Season and dust the veal shin in flour, shaking off the excess. Fry on both sides until nicely browned and caramelized. Remove from the pan and set aside.
Add the remaining olive oil to the pan and cook the shallots, carrot, celery and garlic until tender. Add the red wine and simmer until the wine has evaporated. Return the shins to the pan and add the tomato purée, tomato paste and NoMU Beef stock. Add the rosemary and season with NoMU Just Salt and Just Pepper.
Reduce heat, cover and allow to simmer for 2 hours or until the meat is tender and the sauce is deliciously rich. Sprinkle with gremolata and serve on mashed potato or creamy polenta.
Serves 6.
Wine suggestions
A medium bodied 2009 Steenberg Nebbiolo with subtle notes of dried prunes, sour cherries, spices and forest floor on the nose will work well with the rich flavours of the meat of the Osso Buco, while the acidity works well with the creamy texture of the polenta.
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