Step 1

Preheat oven to 150°C. Place flour on a plate. Dip each piece of veal into the flour and turn to coat. Shake off any excess.

Step 2

Heat oil in a flameproof casserole pan over medium-high heat. Add veal and cook for 2 minutes each side or until golden brown. Transfer to a plate. Add onions, carrot, celery and garlic to the pan and cook, stirring, for 5 minutes or until onion softens. Return veal to the pan with wine; bring to the boil. Reduce heat to low. Add sugo, beef stock and thyme. Remove from heat.

Step 3

Cook in preheated oven, covered, turning occasionally, for 2 hours or until meat is falling off the bone.

Step 4

To make gremolata, combine parsley lemon rind and garlic in a small bowl.

Step 5

Spoon osso buco among serving plates. Sprinkle with gremolata. Serve with mashed potato, if desired.