Heat half the olive oil in a casserole pot or deep frying pan over a medium heat. Season and dust the shins in flour, shaking off the excess. Fry on both sides until nicely browned and caramelised. Remove from the pan and set aside. Pour off any excess fat.

To the same pot, add the remaining olive oil and cook the shallots or onion until soft and translucent. Add the carrot, celery, garlic and Beef Rub and fry for another 2 minutes. Add the wine and simmer until it has evaporated. Return the shins to the pan and add the chopped tomato, tomato paste and prepared Beef Stock. Season with salt and pepper and bring to a boil. Reduce the heat, cover and allow to simmer for 2 hours or until the meat is fall-off-the-bone tender and sauce is deliciously rich.

To prepare the gremolata, mix together all the ingredients until combined.

Serve the osso buco on creamy mashed potato or polenta and dress with gremolata.