Beef Osso Bucco

Ingredients

• 8 pieces Osso Bucco
• 2 small carrots (diced)
• 2 small celery stalks (diced)
• 2 tomatoes (chopped)
• 1 cup flour
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 2 tablespoons oil (for frying)
• 2 cups beef stock
• 2 cups dry white wine
• 1 tablespoon Balsamic Vinegar
• 5 tomatoes (1 lb) (cut in half or quartered)
• 2 medium onions (quartered)
• 5 cloves garlic
• 1 cup parsley (finely chopped)
• 2 lemons (zested)
• 1 clove garlic (minced)

Instructions

1. 1

   --- Roasting Tomatoes ---

2. 2

   Pre-heat oven to 450°F/220°C.

3. 3

   Cut 5 tomatoes in half or quarters. Place in a bowl with garlic and onion. Drizzle with Olive Oil, season with salt and pepper and toss until coated.

4. 4

   Place the tomatoes, flesh side facing up, on a baking pan, with onions and garlic.

5. 5

   Roast for 30 minutes until tender. Blend in a food processor until pureed.

6. 6

   --- Gremolata ---

7. 7

   Finely chop parsley and mix with lemon zest. Optional: mix through a clove of minced garlic.

8. 8

   --- Making Osso Bucco ---

9. 9

   Combine flour, salt and pepper in a large bowl. Lightly coat Osso Bucco in flour, shaking off any excess.

10. 10

    Heat oil in a heavy pot (Dutch Oven). Working in small batches, brown the Osso Bucco and place on a plate.

11. 11

    Add a bit more oil into pot and saute the carrots and celery for 5 minutes.

12. 12

    Mix in pureed tomatoes mix and chopped fresh tomatoes. Add white wine and beef stock.

13. 13

    Place Osso Bucco into the pot, cover with lid allow to simmer.

14. 14

    After cooking for 1 hour, add splash of balsamic vinegar and top up with extra beef stock if needed (add enough to keep meat well covered. Cover and cook for another 30-60 minutes until fork tender.

15. 15

    Remove Osso Bucco with a slotted spoon, cover with foil and keep warm. Bring remaining liquids to a healthy simmer on medium heat until it reduces (at least 15 minutes).

16. 16

    Serve over Mashed Potatoes, Polenta or Pasta. Garnish with a generous sprinkle of Gremolata.