Ingredients:

• 4 pieces of Osso Buco
• 2 carrots
• 1stick of celery
• 1 leek
• 2 cloves of garlic
• 2 onions
• 4 beef tomatoes
• 5 oz olive oil
• 4.5  oz white wine
• 20.5 oz veal or beef stock
• 1 sprig of flat-leafed parsley
• 1 tsp grated lemon rind

Directions:

Prep:

• Remove the veal from the fridge half an hour before starting to prepare it and bring it to room temperature.
• Snip the edges of the veal slices.
• Peel the carrots and slice into strips.
• Wash and trim the celery and leek and cut into pieces.
• Peel the garlic and the onions and dice.
• Skin the tomatoes, remove the stalks and seeds, and dice.
• Wash the parsley, remove the leaves and chop finely

Cooking:

• Preheat the oven to 356°F.
• Heat 3.5 oz oil in a casserole pan. Season the osso buco with salt and fry the Osso Buco on high heat until brown on both sides.
• Add the onions, carrots, celery, and leek to the casserole dish and braise for a few minutes.
• Add the wine.
• Pour the stock over the Osso Buco and add the tomatoes.
• Place the casserole dish in the lower third of the preheated oven and braise the Osso Buco for about 90 minutes.
• Make the gremolata by mixing the parsley, garlic, and grated lemon rind.
• Prepare the ribbon pasta according to the instructions and stir in 1.5 oz of olive oil.
• Place one slice of Osso Buco on some ribbon pasta on each plate, spoon some of the vegetable mixture on top and garnish with the gremolata.

Ingredients:

• 18oz. veal stew meat
• 3 tbsp olive oil
• 1 finely sliced onion
• 2 clove garlic
• 1 tbsp caraway seed
• 1 tbsp coriander seed
• 1 tin tomato puree
• 14oz. vine tomatoes
• 17 fluid oz. vealor beef stock
• 14oz. boiled chickpeas
• 6oz. stoneless plums
• Peel of 1 orange
• 11oz. couscous
• 20 fluid oz. chicken stock
• 1 bunch of fresh coriander
• Salt
• Pepper
• Juice of 1/2 lime

Directions:

For the Tagine:

• Sear the stew meat, add the onions and fry lightly.
• Add the garlic, caraway and coriander seed, cook until fragrant.
• Add the tomato puree, veal or beef stock, tomatoes, and chick peas, and bring to a gentle boil.
• Add the plums. Let the dish simmer for around 90 minutes, until the liquid has reduced and is thick, and the veal is tender.

For the Couscous:

• Bring the chicken stock to a boil.
• Add the couscous and simmer gently until the water has been absorbed and the couscous is soft and fluffy.
• Mix the coriander, lime and some salt and pepper.

Ingredients:

• 1lb of ground veal
• 1 jar basic tomato sauce
• 1 pack of lasagne sheets
• 5 table spoons olive oil
• 11 oz mozzarella, sliced
• 1 courgette, sliced thinly length ways
• 6 oz Parmesan cheese
• 1 bunch of basil
• 2 oz of butter
• 2 oz of flour
• 1 pint full-cream milk
• Nutmeg
• Salt & Pepper

Directions:

• Take the ground veal out of the fridge half an hour before preparation. Preheat the oven to 365°F.

The Béchamel:

• For the béchamel sauce: melt butter in a pan, add the flour while stirring, keep stirring for about 5 minutes, before the roux turns golden.
• Add milk while stirring, little by little.
• Keep stirring, until the sauce thickens slightly and season with nutmeg, pepper and salt.
• Let the sauce cool down.
• If the sauce is too thick, add some milk, stirring.
• Preheat a wok pan or skillet, add 2 tablespoons of oil and fry the ground veal loose, breaking it up as it cooks.

The Sauce Mixture:

• Add the tomato sauce.
• Season to taste with pepper and salt to taste.
• Let it cool down.

The Lasagne:

• Grease an oven dish with olive oil.
• Cover the bottom of the dish with lasagne sheets.
• Divide 1/4 of the sauce & veal mixture and pour over the lasagna sheets, layer all of the zucchini slices over the sauce mixture, then cover the lasagne sheets.
• Pour the 2nd 1/4 of the sauce & veal mixture over the lasagne sheets, pour over half of the béchamel sauce and then cover with more lasagne sheets.
• Pour over the 3rd 1/4 of the sauce mixture, spread the basil leaves, keeping a number of leaves for garnish, spread the remaining béchamel sauce and cover with lasagne sheets.
• Finally, pour over the 4th 1/4 of the sauce & veal mixture, layer all of the mozzarella slices over it and cover the shredded Parmesan cheese.
• Put the dish in the oven for about 30 minutes until the cheese is melted and golden.
• Garnish with basil.