Directions

1. Season the osso buco pieces with salt and pepper, and then coat it in flour to cover all sides. Heat oil on high heat, brown it well and set aside. 

2. Saute the onion, carrot, celery and garlic on medium heat. Add the wine, stock, tomatoes and bay leaves to the pot and bring to a simmer.

3. Return the osso buco to the pot, and slow cook on low heat for 3 hours, or for 1h in the pressure cooker - until the meat is fork-tender.

4. Transfer the osso buco to a serving platter and serve with a sprinkle of parsley on top, and a side of pasta or mashed potatoes.