Ingredients

6-8	pieces of osso bocco (thick cut)
1	onion
2	carrots
2	celery sticks
1 tbsp	plain flour
125 mL	white wine
1/2 cup	tomato puree
2 cup	beef stock
1	bay leaf
	salt
	pepper
	olive oil

Equipment

• heavy based pan
• casserole dish with lid
• ocen

Method

1. season the osso bucco with salt and pepper and approx 2 tbsp oil
2. brown the osso bucco over medium-high heat in a pan in batches then place in casserole dish
3. dice onion, carrot and celery
4. reduce heat in pan and add more oil and onion, carrot and celery and cook for 2 minutes
5. sprinkle flour over vegetables and stir until coated
6. combine wine, tomato puree and beef stock and slowly pour over vegetables
7. increase heat and stir until the liquid boils, add bay leaf
8. pour vegetable mix into casserole dish over osso bucco
9. cover and place in a 180C oven for approximately 2 hours or until meat is falling off the bone
10. check every 40 minutes and add more water to make sure ingredietns are covered

Notes

serve with mashed potato and steamed greens

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