red wine braised

Who doesn't love veal osso bucco? It's a classic winter dish that represents all that's great about the stick-it-in-the-oven-and-forget-about-it thinking behind one-pot roasts, says Matt Moran.

Red-wine-braised veal osso bucco

(250 grams) plain flour

veal

leek,

carrots, chopped

celery stalks, trimmed, chopped

(160 milliliters) sunflower oil

Puy lentils

Swiss brown mushrooms

(500 milliliters) red wine

(500 milliliters) orange juice

2L (8 cups) veal stock (substitute beef stock)

bay leaves

oregano, leaves picked

Micro parsley and torn baguette, to serve

olive oil

oregano, leaves picked, finely chopped

parsley, leaves picked, finely chopped

orange

lemon

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