Osso Bucco

One of the most beautiful braised dishes of Italian origin.

Serves 4

120g carrot

80g leek

80g celery

4-6 cloves garlic, crushed

4 diced onions

120g osso bucco

80ml olive oil

60g tomato paste

120ml wine - red or white

400ml stock

1 bouquet garni (wrap or tie bundle of parsley, thyme sprigs, bay leaf, celery, peppercorns)

400g roma tomatoes

2 oranges, zest and juice

2 lemons, zest and juice

fresh herbs

Finely chop all vegetables. Season meat and seal both sides in hot oil. Add the diced onion, garlic and remaining vegetables. Cover with a lid and leave to sweat until tender.

Add the tomato paste. After it forms a layer, deglaze with the wine and then add stock.

Add bouquet garni and chopped tomato (without skin) and simmer until meat is tender. Remove the meat and keep warm.

Reduce the sauce to a thicker consistency. Adjust the seasoning if required.

Add the orange and lemon juices. Plate the meat and pour over the sauce.

Garnish with fresh herbs and the blanched zest of the orange and lemons.