Ossobuco

Method

1. Take the 1 slice of veal shin out of the fridge 20 minutes ahead. Nick the surrounding membrane in two or three places with a knife tip so it cannot curl, then tie the string around the circumference of the slice and knot it, so the meat stays wrapped around the bone during the long braise.
2. Season both faces generously with salt and pepper, then dust the shin with 1 tbsp of plain flour and pat off the excess. Melt 15 g of butter in a small heavy-based casserole or deep sauté pan just wide enough to hold the slice, over a medium heat, and wait until it foams.
3. Lay the shin in the foaming butter and brown 4 minutes on each side without moving it, until deeply golden and crusted; keep the heat below the point where the butter blackens. Lift the shin onto a plate, standing it upright so no marrow escapes.
4. Lower the heat, add 40 g of finely chopped onion, 30 g of carrot and 25 g of celery to the same pan with a pinch of salt and sweat 6 minutes, stirring, until soft and just colouring in the meat fat. Pour in 60 ml of dry white wine, scrape the base clean and let it reduce by half, about 3 minutes.