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1. Preheat oven to 220°C 2. Massage neutral oil over joint and season generously with cracked salt and pepper 3. Sear joint in a hot pan with a little oil 4. Place in oven for 20 mins, remove from oven and lower oven temp to 150°C. 5. Cook for another 10mins (medium/rare), 15mins (medium) per 500g and check core temp is 57° - 60°C 6. Double wrap in foil and rest for 25 min 7. Save the juices to make your red wine reduction

4 ossobuchi (about 1kg) 2 tbsp olive oil plain flour for dusting sea salt and black pepper 45g butter 1 small onion, finely chopped 1 stick of celery, finely chopped 150ml dry white wine 300 ml stock (chicken or veal) Gremolata grated rind of one unwaxed lemon 1 small garlic clove, peeled and very finely chopped 2 tbsp finely chopped flat leaf parsley Method Heat the olive oil in a heavy based saute pan large enough to fit the ossobuchi in a single layer. Mix a teaspoon of salt in the flour and coat the ossobuchi in a thin layer of it. Add the ossobuchi to the pan and brown well on both sides. Remove and set aside. Add the butter to the pan along with the onion, celery and a sprinkle of salt. When the vegetables are soft, add the wine and increase the heat, rubbing the bottom of the pan with a wooden spoon to shift any caramelised meat. Return the meat to the pan and add the stock. Turn over the veal and reduce the heat to very low. Cover and cook for 1-1 1/2 hours or until the meat is tender and coming away from the bone. If you have a pan what can go into the oven, alternatively you can put it into the oven, covered, at 150˚C for the same time. To make the gremolata you simply mix the ingredients together and add a teaspoon to the top of the ossobuco when serving. The risotto alla Milanese is also simple and you can make it while the ossobuco is cooking. Ingredients olive oil 1 small onion, finely chopped 1 clove of garlic, finely chopped 150ml dry white wine 3 handfuls of arborio rice (or your choice of risotto rice) 1.5 litre chicken stock a pinch of saffron stands grated parmesan 30g butter Method Heat the olive oil in a heavy based saucepan and heat the stock in a separate saucepan. Add the onions and garlic to the olive oil and soften over medium heat. Add the rice and stir often. coat the rice in the olive oil. Add the white wine and continue to stir. Add the saffron, which has been mixed with a little stock. Gradually add the warm stock a ladle at a time to the rice while stirring. When the outer husk of the rice is cooked but still has a little bite on the inside take the saucepan off the heat add the butter and parmesan, stir gently, then cover for 5 minutes. Serve with the ossobuco and gremolata.

Cooked for 4 hours covered with foil. Taken out and covered sage and onion butter (my onion was a little too chunky) and put back in for 45 minutes at a high heat. Juices perfect for gravy.

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Giorgio Locotelli