In a wide heavy bottomed pan, heat the olive oil and brown both sides of the osso bucco.  Transfer to a casserole, arranging the cuts upright in order that the marrow in the bone may not fall out as the meat cooks.  Pour the white wine over them.  Place in a hot oven and cook for 1/2 hr.  Add the canned tomatoes, cover the casserole and turn the oven down to low to moderate heat.  Cook for a further 1.5 hrs.

Prepare chopped parsley, chopped garlic and grated peel of half the lemon.  The Milanese call this mixture “Gremolata”.  Sprinkle this on the Osso Bucco prior to serving.

Serve with risotto or pasta.