Ossobuco alla Milanese

• 1 shin of veal, about 1.25kg, cut into 4cm lengths, with the marrow bone in the centre
• salt and pepper
• flour, for dusting

Dust the veal with seasoned flour. Heat the olive oil in a large pan, add the meat and fry until browned on all sides. Remove from the pan and set aside.

Add more oil if necessary, then gently fry the onion, celery and carrot in the same pan until lightly browned. Return the meat to the pan, pour in the wine and stock and bring gently to the boil. Cover and cook for about 1½ hours, unti