Serves: 6 Prep time: 30 mins Cook time: 2 hours
1kg Tasman’s Yearling Beef Osso Bucco
3 tbsp. Olivital extra virgin olive oil
½ cup flour
1 onion, peeled & chopped
1 can De Clemente diced tomatoes
½ cup celery, chopped
½ cup carrot, chopped
2 bay leaves
3 tbsp. butter
1 cup dry white wine
4 cups Vegeta beef stock
salt and pepper
½ tsp dried thyme
white arborio rice
3 tbsp. parsley, finely chopped,
4 cloves garlic, coarsely chopped
1 tbs lemon zest
Season flour and coat the Osso Bucco in the flour mixture; tapping off any excess.
In a large pan, heat the oil and butter and sear the Osso Bucco pieces on all sides, turn bones on sides to hold in marrow and add more oil and butter if needed. Once browned, set aside.
Add onion, celery, carrots, garlic, bay leaves and parsley to the pan. Cook until softened, add seasoning to taste. Add the wine and reduce by about half. Add the meat and vegetable mixture to a dutch oven/ brazier pot.
Add to the pot the can of De Clemente diced tomatoes, beef stock, thyme and salt and pepper. Heat on the stovetop until the liquid comes to boil, then transfer to the oven.
Cook for 1 ½ hours to 2 hours. Remove pot from the oven. Strain the cooking liquid and season liquid with salt and pepper. Serve the osso bucco on a bed of Arborio white rice, sprinkle with gremolate.