Veal shin osso buco, macaroni Gruyère cheese topping, bone marrow and cep crumb, gremolata

Season the shin well all over and lightly dust with flour

In a deep pan, seal off the shin, browning all over, then remove the meat from the pan

Pour out the excess fat from the pan and set aside. Add the butter and when melted add all chopped vegetables. Cook for five minutes on a high heat until soft, but not coloured, and season well

Add the tomato purée and cook out over medium heat for 4-5 minutes

Add the wine, turn the heat up to high, and cook until the wine has reduced by three quarters

Wrap up the herbs with the peppercorns in muslin, add this to the pan with the plum tomatoes, and cook over a high heat until the tomatoes begin to break down, about 10-15 more minutes

Add the brown sugar and cook for 5 more minutes, then season again

Return the pieces of veal back to the pan and add the brown stock and tinned cherry tomatoes. Top up the pan with water until the meat is totally covered

Season again then bring to the boil and simmer for 10-15 minutes, skimming off any impurities as it cooks

Preheat the oven to 120°C/gas mark 1/2

Cover the pan with a cartouche (piece of baking paper cut to the shape of the pan) and tin foil. Then, transfer to the oven and cook for 2-3 hours or until the meat easily falls off the bone

While the veal cooks, make the gremolata by combining all of the ingredients together. Taste and adjust the seasoning

Once the veal is tender, leave the osso buco in the pan for 1 hour to rest

While the veal rests, make the macaroni and cheese. Bring a large pot of salted water to the boil, and add the macaroni. Cook until just al dente, then drain and refresh (rinse) in cold water to stop the pasta from overcooking. Drain again and then mix through the olive oil and keep to one side

Add the milk and cream to a saucepan pan and warm through but do not boil

Melt the butter in a separate medium saucepan. Add all the flour, and cook for 15 minutes, stirring regularly

Gradually add the milk and cream mixture to the roux, whisking as you go to keep it smooth

Cook the sauce at a gentle simmer for 15 minutes

Add all the cheese to the sauce and whisk until smooth over a low heat

Taste, and adjust the seasoning

Discard the bouquet garni from the osso buco. Remove the veal from the pan, and break the meat into large chunks removing any sinew or cartilage. Set the meat to one side. Scoop out the marrow from the veal bones and put it back in the pot

Put the sauce back on the stove and reduce it slowly over a low heat until thick, skimming off any fat as you go

Pour the sauce over the veal to cover it, and then set to one side, covered to keep it warm

For the bone marrow crumb, melt the beef fat in a pan

Add the panko and toast in the fat over a medium heat until golden brown

Add the thyme and porcini powder and mix well. Season with salt to taste

Lay the bone marrow crumb on a tray with kitchen paper to dry out any remaining moisture

To serve, spoon the warm veal mixture into 4 serving dishes (I used iron ones) only filling them halfway

Warm the cheese sauce through and add the macaroni. Taste and season with salt again. Ensure it is hot all the way through

Spoon the macaroni and cheese on top of the veal shin, covering the edges

Sprinkle over the beef and cep crumb and serve the gremolata in a dish on the side