Osso bucco

1. Heat oil and butter together in a large, heavy-based saucepan on high. Dust veal in flour, shaking off excess. Cook 2-3 minutes each side, until well browned. Transfer to a plate.
   
   
2. Add carrots, celery, onion, garlic, thyme and bay leaf. Cook 3 minutes, stirring, until lightly browned. Stir in wine. Simmer 1 minute.
   
   
3. Add tomatoes and stock and bring to boil. Return veal to pan. Reduce heat to low. Simmer, covered, 1 hour, until veal is very tender. Season to taste and serve with mash.
   
   
4. To freeze, cool completely and transfer to freezer containers or snap lock bags. Label and freeze for up to 3 months. Thaw in the fridge overnight before reheating.

• This dish can also be baked, covered, in a very slow oven, 120°C, for around 3 hours or until the meat begins to fall off the bone.