Osso Buco With Gremolata

- Scald the tomatoes, peel them, remove the seeds and crush them.

- In a casserole dish, brown the onions and carrots with 1 spoon of olive oil, without colouring. Add the tomatoes and the bouquet. Cover and let simmer for 10 minutes.

- Meanwhile, flour the slices of shank and brown them in a pan with 2 tablespoons of oil. Add them to the casserole.

- Deglaze the pan with the wine. Pour it into the casserole. Add water to the level of the meat. Add the stock cube. Add salt and pepper. Cover and let simmer for 1 hour and 20 minutes.

- Grate the lemon peel, mix it with the finely chopped garlic and the parsley. When the osso buco is cooked, remove the pan from the heat and add the gremolata, stirring without insisting. Cover and let the fragrance to develop for 5 minutes. Our advice: sometimes orange peel is added to orange zest to the gremolata. Serve with tagliatelle.