Ingredients

• 1/3 cup (80ml) olive oil
• 17 cloves garlic, peeled, 1 finely chopped
• 150g rolled pancetta, cut into 1cm cubes
• 8 x 250g pieces veal shin (osso bucco)
• 1 cup (150g) plain flour, seasoned to taste
• 1 cup (250ml) dry white wine
• 400g can chopped tomatoes, pureed
• 1.5 litres Massel beef stock
• 8 thyme sprigs
• 250g green Sicilian olives
• 1 1/2 cups coarsely chopped flat-leaf parsley
• Zest and juice of 1 lemon

Method

• Step 1 Preheat oven to 170°C. Heat 1/4 cup oil in a large casserole dish over medium heat. Add whole garlic cloves and pancetta and cook over medium heat, stirring, for 4 minutes or until golden. Transfer to a plate with a slotted spoon. Dust veal in flour, shaking off excess, then fry in dish, in batches over medium heat, for 4-5 minutes each side or until browned. Set aside.
• Step 2 Add wine to dish and simmer until reduced by 1/2. Return veal to dish with tomato puree, stock and thyme. Bring to the boil then cover with a lid and transfer to oven. Cook for 1 1/2 hours or until tender. Add olives, garlic and pancetta then cook, covered, for a further 30 minutes.
• Step 3 Remove veal, olives, pancetta and garlic from casserole then simmer cooking liquid over medium-high heat for 30-40 minutes or until reduced to a sauce consistency. Return ingredients to casserole.
• Step 4 Preheat oven to 200°C then reheat veal in casserole dish for 30 minutes. Combine finely chopped garlic, parsley, lemon rind and juice and remaining oil. Divide veal among plates and scatter with parsley mixture. Serve.