Curtis Stone's osso bucco with orange gremolata
- 1 cup Coles plain flour
- 6-8 Coles butcher beef osso bucco, bone in, about 2-21/4 kg
- 1/4 cup Coles olive oil
- 2 tbsp Coles unsalted butter
- 2 onions, cut into 2cm pieces
- 2 celery stalks, cut into 2cm pieces
- 2 carrots, cut into 2cm pieces
- 4 garlic cloves, roughly chopped
- 2 bay leaves
- 10 parsley stems
- 2 cups Marsala or white wine
- 6 cups Coles chicken stock
- 3 cups cherry tomatoes, cut in half
- Zest of 2 oranges
- 4 tbsp fresh parsley, chopped
- 1 can cannellini beans, rinsed
- 2 zucchinis, skin only, cut into small dice
- 2 cups Coles baby spinach leaves
- 1/4 cup fresh basil leaves, torn
- 1 tbsp lemon juice
- 3/4 cup finely grated Coles Parmigiano Reggiano parmesan cheese (from the deli)
- 1 Coles bakery crusty cobb 450g, cut into 4 large slices
- 2 medium vine ripened tomatoes cut into 1/2 cm thick slices
- 1 cup fresh basil leaves
- 200g Delre mozzarella (from the deli) cut into 1/2 cm thick slices
In a large shallow bowl, season flour with salt and pepper. Season beef on both sides with salt and pepper and coat beef in flour, shake off any excess. Set aside.
Place 2 large frypans with high sides over medium heat and divide oil and butter between the two. Sear the beef on all sides until nicely browned, about 2-3 minutes per side, then set aside on a plate.
Add half the onions, celery, carrot, garlic, bay leaf and parsley stems to one pan. Add the remaining vegetables and herbs to the other. Cook until onions have softened, about 3-4 minutes. Season with salt and pepper.
Raise heat to high on both pans, add wine to both and allow wine to almost completely reduce, about 5 minutes. Divide beef between each pan. Divide the stock and tomatoes evenly among the two pans and bring to the boil.
Reduce heat to low, cover each pan and simmer gently for about 2 hours or until meat is tender, basting the meat occasionally as it cooks.
Remove lids and continue to simmer uncovered until sauce reduces enough to lightly coat the back of a spoon, about 15 minutes.
In a small mixing bowl combine orange zest and parsley.
To serve, place beef onto serving plates and spoon some of the reduced braising liquid over each piece of meat. Top with a sprinkle of the zest and parsley mix and serve.
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