ingredients

Tap an ingredient to tick it off as you go.

• ✓1.2 kg of osso buco
• ✓1 tbsp of freshly ground pepper
• ✓1 tbsp of sea salt
• ✓1 tbsp of dried oregano
• ✓1/2 cup of plain flour
• ✓1/4 cup olive oil
• ✓2 carrots, finely chopped
• ✓2 brown onions, finely chopped
• ✓3 celery sticks, finely chopped
• ✓3 cloves of garlic, crushed
• ✓1 small chopped chilli
• ✓1 bay leaf
• ✓2 tbs of tomato paste
• ✓1/4 cup of white wine
• ✓1 400g can of chopped organic tomatoes (or 4 very ripe fresh tomatoes)
• ✓2L beef stock
• ✓parsley and lemon zest for serving

method

Tap a number when you've finished that step.

1. 1

   Preheat oven to 160°C fan-forced.

2. 2

   Season osso buco with salt, pepper and oregano.

3. 3

   Coat the meat in flour and set aside.

4. 4

   Heat oil in a large pan (i’ve used a bessemer baking dish) and fry each piece of meat until lightly brown on both sides. Remove and set aside.

5. 5

   Splash a small amount of olive oil into the pot and add carrots, onions, celery, garlic, chilli and bay leaf to the pan and leave to simmer for 10 minutes or until soft (we want them to just be cooked, don’t brown them!)

6. 6

   Add tomato paste and cook for a further 1 minute.

7. 7

   Pour white wine in and reduce heat for 5 minutes, or until the wine has evaporated. Add chopped tomatoes and cook for a further 5 minutes.

8. 8

   Add in stock and bring to boil. **if you are not using a deep roasting dish, now is the time to swap to a deeper pan!

9. 9

   Place the meat back into this dish and cover with the sauce.

10. 10

    Season with a small sprinkle of sea salt. Cover with alfoil or a lid and cook in the oven for 3 hours.

11. 11

    Check back after 45 minutes and add more stock or water if needed.