½ celery stick, chopped finely
½ garlic clove, thinly chopped
1 lemon, zest only, grated
1 small onion, chopped very finely
1 tbsp thinly chopped parsley
salt and pepper
plain flour, for dusting
2 tbsp olive oil
290ml/10fl oz hot stock
30g/1oz butter
4 ossi buchi (veal shin)
150ml/5fl oz dry white wine