Serves: about a gazillion people, more realistically... maybe 8?
Ingredients:
60g nuttelex
4 tbs extra virgin olive oil
2 carrots, cut into small cubes
4 sticks of celery, cut into small cubes
2 brown onions, finely chopped
3 cloves of garlic, crushed
3/4 cup of plain flour, seasoned with a pinch or two of himalayan salt
1.8kg worth of Osso Bucco from your butcher
1 tbs tomato paste
2 cups beef stock
1 cup red wine
1/4 cup balsamic vinegar
2x 400g tins of diced tomatoes
1 tsp dried thyme leaves
2 bay leaves
to make Gremolata you need:
finely grated rind of 2 lemons
2 cloves of garlic, finely chopped
1/2 cup of parsley, finely chopped.
Preheat your oven to 200 degrees. Heat 20g of butter and 2 tbs of olive oil in a saucepan. Add your carrots, celery, garlic and onion. Cook for 5 minutes and then place in an oven proof dish. Put your seasoned flour in a small plastic bag. Toss your meat in it one by one and coat with flour. Shake off any excess. Melt the remaining butter and olive oil in a saucepan over high heat and brown both sides of the meat. Place on top of vegetables in oven proof dish. Add tomato paste, tinned tomatoes, beef stock, red wine, balsamic vinegar, thyme and bay leaves. Bring to the boil and stir. Reduce heat to medium and simmer for 5 minutes. Pour over vegetables and meat. Cover the pot and place pot in oven. Cook for 2 1/2 hours or until meat is tender. Serve immediately over mashed potato and top with gremolata. Enjoy!
To make Gremolata mix the lemon rind, parsley and garlic together.