Ingredients

Osso Buco

• 1.2kg Pork osso buco, cut in 4cm pieces
• 4 tbsp olive oil
• 100g plain flour
• 2 medium onions, finely diced
• 3 garlic cloves, crushed
• 2 medium carrots, diced
• 2 celery stalks, diced
• 1 tbsp sage leaves, shredded
• 300ml chicken stock
• 300ml dry white wine
• 2 tbsp finely chopped flat leaf parsley
• 4 anchovies (canned or jarred in olive oil), finely chopped
• Zest of 1 lemon
• Maldon salt and freshly ground pepper

To Serve

• Saffron Risotto

Method

To prepare

1. Throughly mix salt and pepper into the plain flour

To cook

1. Heat the olive oil over a high heat in a pan large enough to hold the osso buco in a single layer. Coat the osso buco in the seasoned flour. Place in the pan and cook each side until well browned. Remove the osso buco from the pan and keep warm.
2. Reduce the heat to moderate and add the onions, garlic, carrots, celery, sage and thyme to the pan and cook until the onion is translucent.
3. Return the meat to the pan, pour over the stock and wine, stir in a tablespoon of the parsley and the anchovies. Scrape the base of the pan to remove the cooking residue. Bring to a strong simmer, cover the dish and cook over a moderate low heat for 2 hours.
4. After 2 hours the meat should be tender and the liquid reduced. Remove from the heat stir in the in the lemon zest and season to taste.

To serve

1. Distribute the Osso Buco among 4 plates or bowls with a bed of saffron risotto (see: recipe) and parsley scattered on top. Serve.