Heat oil in a pan until hot, dusts Osso Bucco in flour, nutmeg and a sprinkle of salt and pepper. Fry off until brown on each side 2-4 minutes. Make sure there is enough room in the pan for separation of meat pieces, otherwise wise meat will stew.

Once meat is done, remove to a plate. Return pan to heat, coat with olive oil, fry off onion and vegetables (carrott, celery, mushrooms). Once soft, add tomato paste and fry off. add red wine and bring to boil (alcohol is removed throughout the cooking process). Once boiling, return meat to pot, add tin tomatoes, water, and bone broth. Once boiling, remove from heat, cover with baking paper and foil and place it over. Cook for 2 hours. After 90 minutes, remove baking paper and foil and allow sauce to reduce for the remaining 30 minutes.

Serve with mashed vegetables and broccoli.