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This recipe is from Episode 2 of Secret Meat Business
Season veal pieces with salt and pepper
Take a hot baking pan; add olive oil and veal pieces
Sear the meat on both sides
After meat is sealed remove from the baking pan and place on a side plate
Roughly chop up on garlic and add to the baking pan
Cut celery into large pieces and place into the pan along with 3 anchovies and one carrot cut into large pieces
Add ½ a cup of green olives to the pan and stir ingredients
Chop an onion into large pieces and add to the pan along with a small bunch of thyme and 1 bay leaf.
Season with a small amount of salt and pepper and 1 teaspoon of capers
Add ½ a cup of red wine and ½ a cup of port
Add the veal pieces back into the pan and add 1 cup of tomato juice
Cook for 1-½ hours until the veal is cooked
Serve veal Osso Bucco on a bed of polenta with a drizzle of olive oil over the top, and garnish with a small amount of lemon zest.
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