Osso Bucco

Don't you love it when you find the perfect recipe? Well after years of searching, and minor adjustments I found this recipe for Osso Bucco. I made this with a nice fluffy bowl of mash...just delightful! The trick is to finely dice the vegies and use a salt reduced stock.

INGREDIENTS

6 pieces osso bucco

1 small brown onion, diced

2 medium carrots, diced

2 celery sticks, diced

1 T plain flour

1/2 C white wine

1/2 C tomato paste

2 C salt reduced beef stock

3 bay leaves

Salt/Pepper

Topping:

1 clove garlic

3T finely grated lemon rind

1/2 C finely chopped parsley

METHOD

1. Preheat oven to 180 degrees Celsius. Heat a large frying pan over medium heat. Season and brown the osso bucco. remove and place in a baking dish.

2. Reduce heat in frying pan, add a little oil and cook onion, celery and carrots for 3-4 minutes. Add flour and stir to coat. Gradually poor in wine, stock and puree. Stir until liquid starts to boil.

3. Poor vegetable mix over meat in casserole dish. Add bay leaf. Cover

4. Cover and place in oven. Cook for 2 hours. Check every 30 minutes and add some water if needed.

To Serve: Place on a bed of mash and top with parsley, garlic and lemon mixture. Delish!!