Ossobuco with gremolada

• 4 cross-cut veal shanks (ossobuco), around 300–350 g each
• 2 medium carrots

Prepare the veal shanks, trimming off or slicing any external cartilage to stop them curling up during cooking. Chop the carrots, onion and celery and sauté in a terracotta pot with a tablespoon of oil until softened.

Heat another tablespoon of oil in a frying pan and brown the veal on both sides, then transfer to the pot with the vegetables. Add the sage, rosemary and wine. Lower the h