Step 1

Place veal and flour in a bowl. Toss to coat. Heat oil in a frying pan over medium-high heat. Cook veal for 5 minutes each side until browned. Transfer to a plate.

Step 2

Add onion, garlic, carrot and celery to pan. Cook, stirring for 3-5 minutes or until vegetables start to brown. Transfer to bowl of slow cooker.

Step 3

Add veal. Pour over combined tomatoes, wine, stock, herbs and tomato paste. Season. Turn slow cooker onto low and cook, covered for 6-7 hours.

Step 4

Combine garlic, parsley, lemon rind in a bowl. Serve osso buco on polenta, sprinkled with gremolata.