Osso Buco a traditional Milanese dish

So 'ere we go with an Italian dish, not sure 'ow de Italians are gonna take an Englishman explaining Osso Buco the "Bone with the Hole" A dish from Milan or a Milanese dish. The original dish did not have tomatoes so you will not find tomatoes in this recipe.
Usually Veal is the meat of choice and the cut is the shank bone. So a large lump of intact leg! The marrow gives a real extra dimension to the meal so do not use just the meat....... pahlease!
It is served with various options including a rather English Mashed Potato (With Garlic) or more traditionally a Milanese style Rissotto and garnished with Gremolada and one day soon I might even add that Rissotto recipe here, but, only if you ask. The Gremolada garnish however is made with Italian Parsley, Garlic and grated lemon and some lemon juice....... OK.
My favourite accompaniment though would be with Cyprus new potatoes served whole and you can mash them into the gravy and they are delicious.

So you want 3lbs of Veal Shanks, if you are using beef then get about 4lbs. You can also use lamb if you want but Lamb is just so much better roasted. Some recipes call for it in 1 inch slices I suggest the whole piece on the bone but you will need a large saucepan.
If you use Veal the meat will fall off of the bone so you will need to tie it on with cooking twine. and when you do tie it up make the the shank into a bouquet Garni by tying the rosemary, the thyme and the bay leaves to the joint and that way when you take it out to portion it you will not end up with having to fish these out later!!

so the ingredients are as follows

3lbs Veal Shank (Best is from the top of the thigh of the back leg)
A large glug of extra virgin olive oil
2oz butter
5-6 cloves garlic, thinly sliced
1 medium red onion, coarsely chopped
1 medium green capsicum (bell pepper), coarsely chopped (Coarsely does not mean using language that some TV chefs would use)
1 medium red capsicum bell pepper, coarsely chopped
3 medium carrots, peeled and coarsely chopped
1 large stick or 2 - 3 smaller sticks of celery, coarsely chopped

1/3 cup Dry white wine (or dry sherry)
1/3 cup brandy
1 tablespoon balsamic vinegar
2 tablespoons of tomato paste
2 sprig rosemary
4 sprigs thyme
2 bay leaves
A teaspoon of all spice
2 cups chicken broth (homemade is best)
Salt and pepper to taste

So in your heavy pan pour in the olive oil and everything else on the list of ingredients. put the lid on the top of the pan and slowly braise over a low heat. Then go and watch the TV, do the washing, walk the dog. Turn the shank over every so often. .......... enjoy. It will take a good couple of hours to get the best of all the flavours working so do not rush this dish.

Oh and remember you want to serve it with something, Potatoes, Rissotto, or even fresh bread. Enjoy.