VEAL/BEEF OSSO BUCCO

Serves 4

Ingredients:

• 1.5kg Veal osso bucco (or beef osso bucco)

• 1/2 cup plain flour, seasoned with salt & pepper

• Olive oil

• 50g butter

• 1 carrot, finely chopped

• 1 brown onion, finely chopped

• 3 sticks celery, finely chopped

• 4 cloves garlic, finely chopped

• 1/4 cup dry white wine (red wine if using beef)

• 1 cup bottled pasta sauce or passata

• 3/4 chicken stock (beef stock if using beef)

  Parsley gremolata:

• 2 tsp grated lemon rind

• 1/2 cup parsley, very finely chopped

• 1/2 cup parmesan cheese, finely grated

Method:

1. Preheat the oven to 180 degrees Celsius.

2. Toss veal/beef in seasoned flour and shake away any excess.

3. Heat 2 tbsp olive oil and the butter in an oven-safe, cast iron pan over med/high flame. Cook veal/beef in batches for about 1-2 minutes or until browned on each side. Remove and set aside.

4. Heat 1 tbsp of olive oil in the same pan and add the onion, stir for 1-2 minutes. Add the garlic, carrot and celery and cook, stirring, for 5-6 minutes.

5. Return the veal/beef to the pan, add the wine, pasta sauce/passata, and stock and season well. Bring to the boil, cover with a lid and bake for approximately 3 hours or until the veal/beef is very tender.

6. For the gremolata: Add all ingredients to a small bowl and combine well.

7. Serve Osso Bucco in bowls and top with gremolata.

   Serving suggestions: Serve the Osso Bucco on mash, polenta, rice or couscous.