Veal Osso Bucco

Ingredients
4 veal osso bucco
1 small onion, finely diced
2 cloves of garlic
1 tbs of thyme
1 bay leaf
50ml white wine
1 tin crushed tomato
1 tbsp preserved lemon
50 grams of sliced calamata olives
Fresh basil for garnishing

Method
Preheat the oven to 140 degrees C (284 degrees F).

Using a Chasseur Round French Oven, seal the Osso Bucco on both sides, then remove from the pot.

Dice the onion and garlic and put it into the pot and cook until nice and brown. Add the white wine, and simmer until the liquid is reduced by half.

Add the crushed tomato, thyme, bay leaf, preserved lemon and kalamata olives. Add the veal back into the pot.

Place the lid on and cook in the oven at 140˚C for two hours.
Serve with fresh pasta and garnish with fresh basil.