Step 1

Preheat the oven to 160°C.

Step 2

Place flour in a bowl and season. Toss osso bucco in seasoned flour to coat, dusting off excess flour.

Step 3

Place leek, carrot and celery in a food processor and whiz until finely chopped.

Step 4

Heat 1/3 cup (80ml) oil in a large heavy-based casserole with a lid over high heat. In two batches, add the osso bucco and cook for 3-4 minutes each side until browned. Using tongs, transfer osso bucco to a plate and set aside. Discard any remaining oil.

Step 5

Add leek mixture and remaining 1/3 cup (80ml) oil, and cook, stirring occasionally, for 6-8 minutes or until softened and ingredients are beginning to catch on the base of the casserole. Add lentils and mushrooms, and stir through. Add wine and orange juice, and bring to the boil. Reduce to a simmer and cook, scraping the bottom of the casserole with a wooden spoon, for 5 minutes or until liquid is absorbed.

Step 6

Add stock, bay leaves, oregano and osso bucco. Bring to the boil, then cover and transfer to the oven. Cook for 21/2-3 hours or until the meat easily pulls away from the bone. Increase oven temperature to 200°C and cook, uncovered, for 20 minutes or until liquid has reduced slightly.

Step 7

Meanwhile, for the oregano gremolata, combine all ingredients in a bowl.

Step 8

Divide osso bucco among bowls and scatter with gremolata and micro parsley. Serve with the torn baguette.