OSSO BUCCO
8 X THICK CUT OSSO BUCCO
2 X BROWN ONIONS
2 X CELERY STICKS
2 X CARROTS
3 X GARLIC CLOVES
SPRIG OF THYME
1 ORANGE
1/3 CUP OIVE OIL
½ CUP SEASONED FOUR FOR DUSTING THE OSSO
1 ½ CUPS DRY WHITE WINE
500G CHOPPED TOMATOS
500ML BEEF STOCK
CHOPPED PARSLEY TO SERVE
PREHEAT OVEN TO 160
DICE THE ONIONS, CELERY AND CARROTS AND CRUSH THE GARIC
HEAT HALF THE OIL IN A LARGE FRY PAN OVER A MEDIUM HEAT AND COOK OFF THE VEG UNTIL SOFTENED APROX 10 MINUTES THEN SET ASIDE
BRING THE STOCK WINE AND TOMATOS TO THE BOIL IN A SAUCE AN ADD THE THYME AND THE JUICE AND ZEST OF THE ORANGE.
RETURN PAN TO HEAT AND ADD THE REMAINING OIL.
COAT THE OSSO BUCCO IN THE SEASONED FLOUR AND DUST OFF, FRY OFF IN THE PAN UNTIL GOLDERN ON EACH SIDE- TRANSFER TO A BAKING DISH AND TOP WITH THE COOKED VEG
POUR THE TOMATO STOCK INTO THE BAKING DISH COVER WITH LID AND COOK MFOR 2 HOURS OR UNTIL THE MEAT IS TENDER AND THE SAUCE HAS THICKENED
