Step 1

Place flour in a large snap-lock bag. Add half the veal. Seal. Shake to coat. Remove from bag. Shake off excess flour. Transfer to a plate. Repeat with remaining veal.

Step 2

Heat oil in a large frying pan over medium-high heat. Cook veal, in batches, for 3 minutes each side or until browned. Transfer to a plate. Add onion, carrot, celery and garlic to pan. Cook, stirring, for 4 minutes or until onion has softened. Add wine. Bring to the boil. Boil for 2 minutes or until reduced by half. Transfer to the bowl of a 5 litre slow-cooker. Add veal, tomato, tomato paste, stock and thyme. Cover. Turn slow-cooker on low. Cook for 6 hours or until veal is tender. Season with salt and pepper.

Step 3

Make gremolata: Place parsley, lemon rind and garlic in a bowl. Stir to combine.

Step 4

Serve osso bucco with gremolata.