NEW Osso Bucco (DF) (NF)

We're all big fans of Philip Johnson (of Ecco fame) and we can thank him for this delicious Italian braise. If you like ragu, you'll love this.  Traditionally osso bucco is served with the bones however we've removed them in our servings so you get more sauce.  This dish goes perfectly with mashed potato or polenta and green beans.

To start we dust our osso bucco bones with flour and we seal them in a pan with salt and pepper and a splash of olive oil.  We then cook the vegies including onion, garlic, carrots, celery and leek until golden.  We then deglaze the pan with some white wine and pop all the ingredients in the oven with tomatoes, tomato paste and beef stock and cook for a few hours so that the meat then falls off the bone. 

To cook: simply defrost and warm until the sauce is bubbling.

To serve: we suggest serving this mashed potato or polenta and some steamed green beans.

Dairy Free, Nut Free