Ossobuco in Mushroom Sauce with Gremolata

1. Make small cuts in the veal shanks and coat them in flour. Fry them until golden brown.

2. In a large (and deep) saucepan, bring the glace to the boil with the marsala wine.

3. Add the shanks and the dried mushrooms, garlic, shallots and bay leaves. Put the pan with a lid in the oven at 120 degrees C for at least 1 1/2 hours. Check every 30 minutes on the progess. The meat needs to be really tender.

4. Clean the fresh mushrooms and fry them in a pan with a little bit of butter.

5. Take the shanks out of the sauce and keep warm. Put the pan on high heat and reduce the sauce down. Add the fresh mushrooms and the 2 mushroom stock cubes. Season to taste with salt and pepper.

6. While the sauce is reducing, make the gremolata. Zest the lemon and chop the parsley and the garlic. For a softer tasting garlic, bake the garlic in the oven first. Mix well.

7. Serve on a deep plate. Place the shank in the middle of the plate and spoon the sauce around and on top. Sprinkle with the gremolata. Serve risotto on the side.