Season the osso buco well each side with salt and pepper. Heat a third of the olive oil in a large heavy based flame pot over medium high heat. Place half the osso buco in the pot and cook for 5-10 minutes each side or until brown. Remove. Brown the rest of the osso buco. Set aside. Deglaze the bottom of the pan with a little wine. When evaporated, add another third of the extra virgin olive oil. Cook the carrot for five minutes, stirring occasionally, then add the onions and celery and cook for a further 5 minutes or until translucent. Add the garlic and cook for a few minutes. Deglaze with the rest of the wine. Add the stock and bring to the boil. Add the osso buco, reduce heat to low. Cover. Cook for 1 ½ hours, checking occasionally, until the meat is about to fall off the bone.
While the osso buco is cooking, make the garnish by placing half the parsley with the remaining third of olive oil in a blender with the capers and lemon. Blend to make a smooth puree. Finely chop the remaining parsley.
Mix the cornflour with a little water to max a thick slurry and stir through the osso buco and cook for a few minutes until the sauce has thickened. Serve in warmed bowls with some of the garnish and sprinkle with some parsley.
