84 Oven setting: CircoTherm® Serves: 4 Preparation time: 10 minutes Cooking time: 1 hour 15 minutes Level of difficulty: Easy Veal ossobuco INGREDIENTS METHOD 2 onions Preheat oven on CircoTherm® to 180°C. 3 carrots 2 sticks celery Chop onion, carrot and celery into large dice. 2 tbsp butter Melt butter in a large frypan and cook onions, carrots, 1 clove garlic, chopped celery, garlic and preserved lemon for a few minutes. 2 strips preserved lemon rind, rinsed Remove from heat and place vegetables in a large ¼ cup vegetable oil ovenproof casserole dish. Flour for dusting Heat vegetable oil in same frypan, lightly dust meat 1½kg veal osso buco in flour and cook inpan until browned on all sides. 1 cup white wine Remove meat from pan and place on top of vegetables. 1 cup stock Return pan to heat and cook wine, stock and tomatoes 400g can diced tomatoes for a few minutes. Pour over the top of the meat and 2 bay leaves vegetables. Add the bay leaves and thyme, cover dish Few sprigs thyme with foil or lid and cook in oven for about 1 hour or until Salt and pepper meat is very tender, turning the meat half way through. Check the level of the liquid and add more if required. Remove from oven and serve. NOTE Beef can be used as a substitute for this recipe. THE NEFF AUSTRALIA COOKBOOK MAINS