- Osso Bucco: 1 tbsp vegetable oil
- 1.5kg beef Osso Bucco cuts
- 2 large brown onions, sliced
- 2 carrots, peeled and sliced into thick chunks
- 3 large cloves garlic, sliced
- 3 bay leaves
- 2 star anise
- 1 stick cinnamon
- 400g can diced tomatoes
- 1l beef or vegetable stock
- 3 tbsp Kikkoman Tamari Soy Sauce
- 1 tbsp Kikkoman Naturally Brewed Soy Sauce
- 1 tbsp black vinegar
- Pearl couscous, cooked per packet instructions
- Gremolata: 1 cup fresh coriander, finely chopped
- 1 shallot, finely chopped
- Zest of 1 lime
- 1 tsp Kikkoman Tamari Soy Sauce
| - Heat oil in a large and heavy ovenproof pan or casserole dish. Brown beef cuts on both sides until browned. Cook in batches and set pieces aside
- In same pan, place onions, carrots and garlic and cook until onion has softened. Return beef to the pan and add the remaining ingredients
- The beef should be covered with the liquid, if not, add a bit more stock to cover. Place lid on pan or cover tightly with foil
- Bake in a pre-heated 170°C oven for 2 hours or until beef is very tender
- Meanwhile, to make the gremolata, place all of the ingredients into a small bowl and combine well. Set aside until ready to serve
- To serve, place cooked meat on platter and sprinkle with the gremolata. Serve with a bowl of couscous, extra gremolata and a jug of the pan juices
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