In a large, shallow, casserole pan heat 2 tbsp olive oil. Meanwhile, place 25g flour in a shallow plat and coat 4 pieces of veal shin (bone in) on both sides. Once the pan is hot,  add the meat to the pan and brown well on both sides until golden and crusted. Set aside on a plate.

Turn the heat down and add 1-2 tbsp olive oil to the pan. Add 2 onions, 2 carrots and 2 sticks of celery, all finely chopped (I like to use a food processor for a really fine mince), plus a sprinkle of sea salt, and cook until soft (cover to speed up the process). Add 1 head of garlic cut in half horizontally, 2 strips of lemon zest and 4 sage leaves to the pan and cook for a few minutes more.

Turn up the heat then add 200ml white wine to the pan. Return the meat, standing it on top of the vegetables, and bubble until the wine has reduced by half. Pour in 200ml chicken stock and bring down to a simmer.

Cover and simmer for one and a half to two hours, carefully turning the meat over every 30 minutes, until it is tender enough to cut with a spoon. 

Meanwhile, mix together the gremolata ingredients (1 garlic clove, finely chopped, the zest of 1 lemon, 3 tbsp flat-leaf parsley, finely chopped, and a pinch of sea salt. 

Sprinkle with the gremolata before serving.

Serves 4.