Name: Braised Osso Bucco
Prep time: 20 min
Cook time: 3 h
Ingredients: 1/4 cup oil; 2 large onions, chopped; 4 cloves garlic, crushed; 1/2 cup flour; 1 teaspoon mustard powder; 1/2 teaspoon powdered nutmeg; Salt and freshly ground black pepper, to taste; 8 pieces osso bucco (veal shank); 2 carrots, peeled and chopped; 440g can chopped tomatoes; 1 tablespoon chopped oregano; 2 bay leaves; 440ml can dark ale; 1 cup water; 1 tablespoon Bonox; Mashed potatoes, to serve; Chopped parsley, for serving

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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
SERVE immediately

Tips & Hints:

SERVES: 4-6

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
SERVE immediately

Tips & Hints:

SERVES: 4-6

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
SERVE immediately