Osso Buco

Ingredients:

• 6 Veal Osso Buco*
• 1/4 cup gluten free flour
• 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
• 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 1/2 the oil in a sauce pan and cook the garlic, carrots, celery and bay leaves, until veggies softening.
3. Remove from pan and set aside.
4. Place flour on a dinner plate and grind a good amount of cracked salt and pepper.
5. Place the osso buco pieces on the floured plate and roll around until all sides are covered with flour to each piece.
6. Shake off excess and set aside.
7. Heat the remaining oil in the pan and cook the pieces of osso buco for 6 minutes each side.
8. Doing it in batches if necessary.
9. Place cooked pieces in a baking dish as you go.
10. Once all done sprinkle over the cooked veggies and washed thyme (you can leave the leaves on the stems.)
11. Pour over combined, wine, stock, red wine vinegar, tomatoe paste and brown sugar.
12. Cover tightly with foil and cook for 2 hours.

1. Meanwhile make the gremolata, by placing all ingredients in a bowl and stirring well.
2. Once the meat is ready, removed from the oven and sprinkle the gremolata over the meat.
3. Serve with mash spud, rice or fresh salad.