Braised Osso Bucco With Olive And Caper Jus

Tie each shank with kitchen string to keep meat on the bone. Pat each shank dry with paper towel and season with salt and pepper. Heat oil over medium high heat in a large fry pan. Sear veal on both sides until dark brown. Transfer osso bucco to a large roasting pan or a Dutch oven. Return pan to heat and add onion, carrot, and celery. Cook until golden brown and soft. Add wine and cook for a further 3 minutes. Pour vegetable/ wine mixture over osso bucco. In the roasting pan add stock, garlic, tomatoes, lemon zest, bay leaves and herbs. Cover and place in oven for about 3 ½ hours or until tender (turn shanks occasionally and top up liquid if not covering).

When cooked remove meat from pan and strain braising liquid through a fine mesh strainer. Place liquid in a saucepot and skim off fat. Reduce by about 1/2. Set aside until ready to use.

In a small saucepot add reduced braising liquid and bring to a boil. Add capers and pitted chopped olives and simmer for 5 minutes over medium heat. Before serving add fresh chopped herbs.

Cut string off of shanks and reheat shanks using oven or microwave. Place in the centre of a dinner plate and spoon over with sauce. Serve immediately.