Ossobuco with verjuice, fennel & saffron

Step 1

Season the veal. Heat 2 teaspoons of oil in a large flameproof casserole dish over medium-high heat. Cook veal, in 2 batches, for 2 minutes each side or until lightly browned, heating 2 teaspoons oil between batches. Transfer to a plate.

Step 2

Preheat oven to 110°C. Heat remaining oil in the dish over medium heat. Stir in fennel and garlic for 5 minutes or until soft. Stir in tomato paste and saffron for 30 seconds. Stir in verjuice or wine for 1 minute. Add veal, stock and sage. Cover. Bake for 6 hours or until the veal is very tender. Stir through the reserved fennel fronds. Season. Serve with gnocchi.