Osso Bucco 10 Veal Osso Bucco pieces (middle shin) 2 brown onions, finely sliced 3 cloves garlic, smashed 500gm  Field Mushrooms, thickly sliced 1 Lge eggplant, cut into large cube.  Salted for 5 mins then washed and strained. 3 sticks celery, finely chopped 1 carrot, finely chopped 50gms butter 2 Tblsp Olive Oil 1 440gm tin crushed tomatoes 150ml white wine 1/2 cup water 10cm fresh Rosemary 500ml stock (vegetable, veal or chicken) 5 bay leaves 1tsp smoked paprika Flour Salt & pepper Gremolata: 1 cup flat parsley, chopped finely 1 lemon's zest, finely grated

Method: Ensure your terracotta stew pan has been prepared as per instructions.Place your terracotta stew pot on diffusing pad on top of low-medium heat for approximately 8 minutes or until hot. At the same time preheat oven to 175oC.Add oil to hot pan, meanwhile, coat veal bones in flour. Place veal bones in stew pot sealing all around  until golden brown on the outside.  Remove from pan. Return pot to heat and add a little more oil and the butter.  Add onions and garlic.  Fry until translucent being careful not to burn the garlic as it will go bitter.  Add celery, mushrooms, carrot and eggplant. Allow to fry down for a few minutes. Add rosemary and bay leaves. Add paprika - shaking evenly over all and stir through. Add the white wine and stir through. Allow pan juices to reduced by half then add tomatoes (incl juice) and stock.  Finally add salt and pepper to taste. Cover the pot with lid and place in oven for about 45 mins. Remove from oven and turn each of the veal pieces then return back to oven for 40 mins.  Remove pot and turn veal again and cook a further 15 - 20 mins, this time without the lid which will allow the juices to reduce to a nice saucy consistency. Serve with mashed potatoes and top with Gremolata. Serves 4