Veal shin osso buco, macaroni Gruyère cheese topping, bone marrow and cep crumb, gremolata

Instructions

1. Step 1

   Season the shin well all over and lightly dust with flour

2. Step 2

   In a deep pan, seal off the shin, browning all over, then remove the meat from the pan

3. Step 3

   Pour out the excess fat from the pan and set aside. Add the butter and when melted add all chopped vegetables. Cook for five minutes on a high heat until soft, but not coloured, and season well

4. Step 4

   Add the tomato purée and cook out over medium heat for 4-5 minutes

5. Step 5

   Add the wine, turn the heat up to high, and cook until the wine has reduced by three quarters

6. Step 6

   Wrap up the herbs with the peppercorns in muslin, add this to the pan with the plum tomatoes, and cook over a high heat until the tomatoes begin to break down, about 10-15 more minutes

7. Step 7

   Add the brown sugar and cook for 5 more minutes, then season again

8. Step 8

   Return the pieces of veal back to the pan and add the brown stock and tinned cherry tomatoes. Top up the pan with water until the meat is totally covered

9. Step 9

   Season again then bring to the boil and simmer for 10-15 minutes, skimming off any impurities as it cooks

10. Step 10

    Preheat the oven to 120°C/gas mark 1/2

11. Step 11

    Cover the pan with a cartouche (piece of baking paper cut to the shape of the pan) and tin foil. Then, transfer to the oven and cook for 2-3 hours or until the meat easily falls off the bone

12. Step 12

    While the veal cooks, make the gremolata by combining all of the ingredients together. Taste and adjust the seasoning

13. Step 13

    Once the veal is tender, leave the osso buco in the pan for 1 hour to rest

14. Step 14

    While the veal rests, make the macaroni and cheese. Bring a large pot of salted water to the boil, and add the macaroni. Cook until just al dente, then drain and refresh (rinse) in cold water to stop the pasta from overcooking. Drain again and then mix through the olive oil and keep to one side

15. Step 15

    Add the milk and cream to a saucepan pan and warm through but do not boil

16. Step 16

    Melt the butter in a separate medium saucepan. Add all the flour, and cook for 15 minutes, stirring regularly

17. Step 17

    Gradually add the milk and cream mixture to the roux, whisking as you go to keep it smooth

18. Step 18

    Cook the sauce at a gentle simmer for 15 minutes

19. Step 19

    Add all the cheese to the sauce and whisk until smooth over a low heat

20. Step 20

    Taste, and adjust the seasoning

21. Step 21

    Discard the bouquet garni from the osso buco. Remove the veal from the pan, and break the meat into large chunks removing any sinew or cartilage. Set the meat to one side. Scoop out the marrow from the veal bones and put it back in the pot

22. Step 22

    Put the sauce back on the stove and reduce it slowly over a low heat until thick, skimming off any fat as you go

23. Step 23

    Pour the sauce over the veal to cover it, and then set to one side, covered to keep it warm

24. Step 24

    For the bone marrow crumb, melt the beef fat in a pan

25. Step 25

    Add the panko and toast in the fat over a medium heat until golden brown

26. Step 26

    Add the thyme and porcini powder and mix well. Season with salt to taste

27. Step 27

    Lay the bone marrow crumb on a tray with kitchen paper to dry out any remaining moisture

28. Step 28

    To serve, spoon the warm veal mixture into 4 serving dishes (I used iron ones) only filling them halfway

29. Step 29

    Warm the cheese sauce through and add the macaroni. Taste and season with salt again. Ensure it is hot all the way through

30. Step 30

    Spoon the macaroni and cheese on top of the veal shin, covering the edges

31. Step 31

    Sprinkle over the beef and cep crumb and serve the gremolata in a dish on the side