Preparation time 20 minutes, cooking time 3 hours

1. Toss veal in flour, shake away excess flour. Heat oil in large saucepan, cook veal in batches until browned all over. Drain on absorbent paper.

2. Add onion and garlic to pan, cook, stirring until onion is soft.

3. Return veal to pan. add undrained crushed tomatoes, wine, stock, bay leaf, thyme and oregano, simmer covered 1 ½ hours, stirring occasionally.

4. Remove cover, simmer about 1 hour or until veal is very tender. Discard bay leaf, serve osso bucco sprinkled with parsley.

Serves 6, per serving 9.6g fat, 1136kj