The dish from Lombardy is traditionally served on a plain white or a saffron risotto, or on mashed potato, with gremolata - a piquant mixture of chopped flat leaf parsley and grated lemon rind - sprinkled on top.
Wipe the ossobucco or veal with kitchen paper to make sure there are no shards of bone. Put the oil, all the vegetables, and the garlic into a heavy frying pan that is large enough to take all the meat as well. Fry for 10 minutes, or until softened.
Remove the vegetables and set aside. Add the meat to the pan and brown carefully on both sides.