Osso Bucco Alla Milanese

Ingredients

8 pieces of veal osso bucco, about 4cm thick.
250ml white wine.
60g butter.
1 garlic clove, crushed.
1 garlic clove, finely chopped.
1 bay leaf.
3 tblsp parsley, finely chopped.
1 tblsp grated lemon rind.
½ tsp ground cinnamon.
½ tsp allspice.
Flour.
Lemon wedges.

Method

Truss each piece of osso bucco with twine.
Season flour with salt and pepper.
Toss osso bucco in flour to lightly coat.
In a large, heavy-based casserole, brown the osso bucco over moderate heat with butter and crushed garlic, in batches if necessary.
Return all oxxo bucco to casserole, add wine, bay leaf, cinnamon and allspice.
Cover and simmer for 15 minutes, then add 250ml water.
Cover, continue to simmer for 3 ½ hours, adding additional water as needed.
Lift osso bucco from casserole, discard bay leaf.
Increase heat and reduce liquids until thicl.
Reduce heat, stirring constantly.
Add lemon rind, chopped garlic and parsley.
Stir well, season and cook for further 1 min.
Return osso bucco to pan until warm.
Serve with lemon wedges and polenta or risotto on the side.