The garnish, called gremolata is an essential part of osso buco. The dish is invariably served with risotto Milanese or with plain buttered pasta.
In a large skillet or shallow flameproof casserole heat butter and when foaming, brown veal on both sides 2-3 rounds at a time. Remove them, add onion and carrot, cover pan and cook over steady heat for 2 - 3 minutes. Replace veal rounds with the bones upright in the pan, so the marrow cannot fall our during the cooking. Add the wine and simmer until reduced by half. Add tomatoes and cook 10 minutes longer. Add 1 cup of stock, garlic, bouguet garni and seasoning, cover and bake in moderate over (350 degrees) or simmer very gently on top of the stove for 1 1/4- 1 1/2 hours or until the veal is so tender it almost falls from the bones. Add more stock during cooking if the pan seems dry. Transfer veal to a serving dish and keep warm. Strain sauce, pressing well.
All tomato pulp should go through strainer with very little carrots and onions. Boil sauce until it is well reduced and glossy. To make garnish:
Mix garlic with parsley and lemon rind. Taste sauce for seasoning, spoon over the veal, sprinkle with garnish and serve with risotto Milanese.
