Definitely one of my favourite and most heart warming meals for a Winter warmer
1.5kg Ossobucco
1 large onion, finely chopped
2 cloves garlic, crushed
425g can tomatoes
2 tbsp tomato paste
½ cup dry white wine
1 tsp sugar
Thinly peeled strip lemon rind
1 tbsp chopped fresh marjoram (omitif not available)
1 tbsp chopped fresh parsley
1 tbsp flour
Gremolata
2 tbsp parsley finely chopped
Grated rind of one lemon
Preheatoven to 150C
Add allingredients to a large oven proof casserole dish (preferably cast iron) andstir to combine. Add the osso bucco last and ensure there is a covering ofliquid over all the pieces. Add extra water or some stock or broth if required.Give a good grind of salt and pepper. Bake in the oven for 4 hrs.
Forgremolata, mix grated lemon rind and parsley together & sprinkle on top attime of serving.
Osso buccois traditionally served with Risotto Milanese but can be served with roastedveggies, rice or pasta.
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