Osso Buco

Ingredients:

• 6 Veal Osso Buco
• 1/4 cup flour (use GF if required)
• salt and pepper
• 2 TBsp olive oil
• 3 cloves garlic crushed
• 2 stalks of celery chopped
• 2 carrots chopped
• 4 bay leaves
• 1 bunch of thyme washed
• 2 cups red wine
• 2 cups beef stock
• 1/4 cup red wine vinegar
• 2 TBsp tomatoe paste
• 1 TBsp brown sugar

• 1 bunch parley chopped
• 2 lemons rind removed
• 2 cloves garlic crushed
• 2 TBsp olive oil

Instructions:

1. Preheat oven to 180C.
2. Heat half the oil in a sauce pan and cook the garlic, carrots, celery and bay leaves, until the veggies soften.
3. Remove from pan and set aside.
4. Place flour on a dinner plate and grind a good amount of cracked pepper and salt.
5. Place the osso buco pieces on the floured plate and roll around until all sides are covered with flour on each piece.
6. Shake off excess flour and set aside.
7. Heat the remaining oil in the pan and cook the pieces of osso buco for 6 minutes each side or until browned.
8. Doing it in batches if necessary.
9. Place cooked pieces in a baking dish as you go.
10. Once all the meat is in the baking dish, sprinkle over the cooked veggies and thyme (you can leave the leaves on the stems. You remove the stems after its been removed from the oven.)
11. Pour over combined, wine, stock, red wine vinegar, tomatoe paste and brown sugar.
12. Cover tightly with foil and cook for 2 hours.
13. Once ready remove from oven, uncover the foil and sprinkle gremolata over the meat
14. Serve with mash spud, rice and/or fresh salad.

1. After you have placed the meat in the oven make the gremolata, this helps for flavours to meld.
2. Placing all ingredients in a bowl and stirring well. Keep in fridge until required.