Osso Bucco

Ingredients:

• Osso Bucco                      200g
• Carrots                             30g
• Celery                               1/2 stick
• Leek                                 50g
• Onion                                50g
• Thyme                              4 sprigs
• Garlic sliced                      1/2 clove
• Garlic crushed                   1/2 clove
• Tomato crushed                 1/2 cup
• Tomato paste                     1 tblsp
• White wine                         50ml
• Veal stock (can be powdered)1 cup
• Bay leaf                              1
• Peppercorn                         2
• Parsley fine chopped           1 tsp
• Lemon fine chopped zest     1/2

Method:

1. Cut outside sinew holding muscle groups,season and coat in flour lightly
2. Brown on all sides in a little oil in a small pot for 1 serve
3. Fry mirepoix,drain,place in braising pan.
4. Add thyme,bay leaf,sliced garlic,peppercorns crushed and tomato paste
5. Cook out for 5 min then put meat on top
6. Add wine,add enough beef stock to cover up to 1/2 to 2/3 of the meat
7. Bring to boil,skim,cover,place in oven
8. To test when cooked,pierce meat,should penetrate without resistance
9. Remove meat,cover,keep warm skim,adjust consistency,flavor and color
10. Finish with chopped parsley,garlic and lemon zest gremolata.