A Not Vaguely Traditional Osso Bucco

Directions

1. Heat a thin layer of oil in a large heavy-bottomed pan and seal the floured and seasoned pork all over. Remove and, if needed, make a little cut in the fat to flatten out. Set aside.
2. Add a little more oil to the pan, if required, with the butter and gently sauté the onion, carrots and celery with 2-3 crushed garlic cloves until tender, regularly stirring.
3. Pour in the wine, season and reduce by about half.
4. Then add 1½ heaped tbsp flour, mix well and briefly cook.
5. Add the bay leaves, thyme and 2 tbsp chopped parsley. Mix well and add the sambel and combine well.
6. Then add 2 cups stock, the tomatoes and a piece of lemon rind. Stir and bring to the boil.
7. Return the pork to the pan in one layer, turn the heat down, cover and gently simmer for 45-60 mins, turning and basting now and then and adding more stock if needed.
8. To make the gremolata, toss the remaining parsley with 1 tbsp grated lemon zest and 2 crushed garlic cloves.
9. To serve, place the pork on individual plates, spoon plenty of the sauce over the top and sprinkle with the gremolata.