Osso Bucco with Lemon Gremolata

Checking through my freezer yesterday I found I had four lovely slices of beef shank that I thought should be used up before warmer days are upon us. These I buy to make this wonderful recipe for Osso Bucco by Terence Conran that was given to me by my friend Terry. Yes, I know veal shank is normally used but I can't get veal here, and anyhow I don't know that I am so keen on supporting the slaughter of such very young animals, so beef is what I buy. I've made this recipe many times and I can honestly say it is the best version I have ever tasted, it's fabulous!

What to serve with this is always a bit of a problem for me because, as unbelieveable as this may sound to some of you, I don't like risotto ... just can't stand the texture, although I do like rice pudding funnily enough. So Risotto alla Milanese, the traditional accompaniment for this dish, is very definitely out. Potato gnocchi would be good but they would have to be homemade, I can't abide shop bought, although quite honestly I usually can't be bothered to make them myself. This time I plumped for some large pasta shells, Lumaconi rigati by De Cecco in case you are curious, basically because I had some and didn't think linguine was up to the job. Some steamed broccoli on the side ... and all done!

Ah, one last thing. If you feel like giving this recipe a try, do please make the gremolata with anchovies even if you think you don't like them. You won't taste them at all but somehow they have the magical ability of bringing the whole dish together and rounding out the flavour. Needless to say we love the gremolata with anchovies and I always make a generous amount.

Osso Bucco with Lemon Gremolata

• 1 tsp saffron strands
• 250ml white wine
• 55g butter
• 1.3 kg meat
• 2 tablespoons plain flour
• 1 onion finely chopped
• 1 carrot finely chopped
• 1 celery stick, finely chopped
• 450g tomatoes skinned and chopped
• 1 tbsn tomato puree
• thinly pared zest 1/2 lemon
• Salt and freshly ground black pepper
• 2 Tbs. finely chopped parsley
• 1 large clove of garlic, finely chopped
• 2 anchovy fillets (optional)
• 100ml veal or light beef stock

Put the saffron strands to soak in the white wine. Melt half the butter, or a little more than this, in a heavy pan or casserole. Roll the slices of meat in flour and brown them all over in the butter. Remove and set aside.

Fry the onion, carrot and celery in the same pan, adding more butter if necessary. Return the meat to pan. Add the saffron infused wine and let it sizzle until it has almost totally evaporated.

Add tomatoes, tomato puree, 2 strips of the lemon zest and some salt and pepper. Cover the pan and leave to simmer for 1 1/2 - 2 hrs, adding a little water from time to time if necessary but keeping the mixture fairly dry.

Meanwhile, finely chop the remaining lemon zest and mix with the parsley, garlic and anchovies to make a gremolata. When the meat is tender, sprinkle in half of the gremolata and cook for a further 2-3 minutes, turning the pieces of meat over once.

Put the meat on a heated serving dish. Add the remainng butter to the sauce. If it seems too thick, stir in the stock. Heat through and taste for seasoning and pour it over the meat. Sprinkle with the remaining gremolata and serve.