Preheat oven to 180 degrees Celsius
Toss veal in seasoned flour and shake away any excess
Heat 2 tbsp olive oil and the butter in an oven safe, cast iron pan over med/high flame. Cook veal in batches for about 1-2 minutes or until browned on each side. Remove and set aside
Heat 1 tbsp of olive oil in the same pan and add the onion, stir for 1-2 minutes. Add the garlic, carrot and celery and cook, stirring, for 5-6 minutes
Return the veal to the pan, add the wine, pasta sauce/passata, stock and season well. Bring to the boil, cover with a lid and bake for approximately 1.5 hours or until the veal is very tender
For the gremolata: Add all ingredients to a small bowl and combine well
Serve osso bucco in bowls and top with gremolata.
Serving suggestions: Serve the osso bucco on mash, polenta, rice or couscous
