Osso Bucco with beans and gremolata
- 4 x 250g Our Farm Angus beef Osso Bucco
- 1 teaspoon Moroccan spice mix
- Plain flour to dust
- ⅓ cup (80ml) olive oil plus 2 extra tablespoons
- 1 brown onion, chopped
- 2 tablespoons tomato paste
- 700ml tomato passata
- 2 cups (500ml) water
- 1 x 400g butter beans, washed and drained
- ¼ bunch parsley, finely chopped
- Zest of 1 lemon
- ½ teaspoon porcini salt mix
Place osso buco on a plate and season with salt flakes, Moroccan spice mix and dust with flour to coat. Heat half of the oil in a large deep ovenproof frypan over high heat. Cook beef for 7-8 minutes, turning, until browned on all sides. Transfer to a plate. Wipe the pan clean with paper towel and return to heat.
Preheat the oven to 160°C.
Add remaining oil and onion to the frypan. Cook, stirring, for 4-5 minutes or until onion is softened.
Place the beef back into the pan, along with the tomato passata and water. Season with salt flakes and cracked pepper. Cover and slow cook for 3 hours-4 hours or until meat is falling off the bone.
Remove the lid and add beans to the pan and stir to coat.
Meanwhile to make the gremolata, combine the parsley, lemon zest, porcini salt and remaining 2 tablespoons of olive oil. Enjoy.