Osso Bucco with beans and gremolata

Serves 4

Ingredients

• 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

Method

Step 1

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.

Step 2

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.

Step 3

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. 

Step 4

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.