PREPARATION: 10min ~ COOK: 4hrs ~ READY IN: 4hrs 15min
2 osso bucco
1 onion, diced
1 handful baby carrots
2 stalks celery, roughly chopped
3 sprigs rosemary
2 cups beef stock
2 tins Ardmona Whole Peeled Tomatoes
250 ml white wine
Salt, to season
Hillfarm Garlic Infused Canola Oil
2 lemons, juiced
2 cloves garlic, finely chopped
1⁄2 bunch flat leaf parsley, finely chopped
2 tbsp Hillfarm Garlic Infused Canola Oil
- Preheat oven to 160 degrees celsius. Put a large pan on a high heat. Nick the membrane on side of Osso Bucco to prevent meat from buckling. Add oil to the pan. Season Osso Bucco with salt then place into the pan and cook for 2-3 minutes on each side. Remove Osso Bucco from pan and set aside.
- Into the pan put onion, celery, carrots and stir well to prevent meat juices from sticking to the pan. Stir frequently for 5 minutes until vegetables are nicely glazed. Add a sprig of rosemary, then add 250ml of white wine, and allow to reduce by half. Put the Osso Bucco back into the pan, add the stock and the tomatoes. Spread tomatoes evenly around the dish. Add salt and place dish in oven at 160 degrees celsius for 3.5 hours.
- To make the Gremolata, put parsley, lemon juice into a bowl and mix together. Spoon on top of Osso Bucco.