HEAT half the oil in a large heavy based saucepan and gently cook the onion for 15 minutes or until nearly translucent. Add the garlic and cook a further 2-3 minutes. Remove and set aside
COMBINE the flour with the mustard, nutmeg and seasonings. Toss the osso bucco in the flour, shaking off and discarding excess flour
HEAT the remaining oil in the pan and brown the meat well on both sides. Top with the onion, carrot, tomatoes, oregano and bay leaves. Combine the dark ale, water and Bonox, then pour over the vegetables
COVER and cook in a slow oven 150°C for 2 1/2 hours or until tender. Spoon into a serving bowl with mash and a sprinkle of parsley
