Osso Bucco with Rosemary Gremolata Recipe

80 ml	vegetable oil
8	veal osso bucco pieces (roughly 1.5kg)
50 g	plain flour
	salt and pepper
4	medium brown onions, peeled and sliced
4	garlic cloves, peeled and sliced
400 g	tinned tomatoes
250 ml	beef stock
2	bay leaves
1	lemon rind, grated
2 tbsp	chopped fresh parsley
1 tbsp	chopped fresh rosemary

1	Pre-heat the oven to 180C. Heat the oil in a large heavy based saucepan. Dust osso bucco in flour, season with salt and pepper and fry in oil on both sides until golden brown. Remove to a baking dish.
2	Add the onions and garlic to the saucepan and fry until soft (roughly 15 minutes). Add tomatoes, beef stock and bay leaves. Bring to the boil and pour over osso bucco. Cover with foil and bake for two hours.
3	Mix together the lemon rind, parsley and rosemary and sprinkle on top of the osso bucco. Serve with boiled risoni pasta.