Osso buco is Italian for ‘the bone with a hole’. It’s the cross-cut from the shin filled with uncious marrow. It’s easy to cook and full of flavour. A glug of Torello Farm’s chilli & apple sauce is added for a surprising little spicy note. The dish goes well with pasta, mashed potato or a risotto Milanese (saffron risotto). The mash recipe in the photo is taken from Fiona’s cookbook GATHER – ‘slow-down, slow-roasted vegetable mash.’

Serves 4-6

2 leeks, white part

2 celery stalks, cut into 5cm lengths

1 bunch Dutch carrots, tops trimmed

900g grass fed osso buco

¼ cup plain flour

¼ cup extra virgin olive oil

250ml white wine

1 bay leaf

6 parsley sprigs

3 sprigs oregano (or thyme)

750ml beef stock

400g tomatoes, diced

¼ cup Torello Farm apple chilli sauce

250g cherry tomatoes

sea salt

black pepper

gremolata

½ bunch flat-leaf parsley, finely chopped

finely grated zest of a lemon

2 garlic cloves

mash potato, to serve

Finely chop one leek, one celery stalk and half of the carrots. Alternatively, finely chop in a food processor. Set the finely chopped vegetables aside.

Cut the remaining leek and celery stalk into 5cm lengths. Leave the remaining carrots whole. Set vegetables aside.

Dust the meat with flour on all sides, shaking off the excess. Heat half of the oil in a large heavy based frying pan over a medium-high heat. Add the meat and cook until browned on all sides, about 5 minutes total cooking time. Transfer the meat to a plate. Heat the remaining olive oil in a large heavy based casserole pot (an enameled cast iron pot is ideal) over the a medium heat. Add the reserved finely chopped vegetables and cook for about 10 minutes until softened and lightly golden (not dark brown), then add the remaining carrots, celery and leek. Add the meat to the pot. Increase heat to medium-high and pour in the wine. Bring to a bubble, then stir in the stock, chopped tomatoes and apple-chilli sauce. Tie the parsley stalks, oregano and bay leaves into a bundle with kitchen string. Add the herbs to the pot. Add salt and ground pepper, to season. Bring to a boil, then reduce heat to a low simmer and cover with a tight fitting lid. Cook for 1½ hours, stirring occasionally, adding a little water if it looks like drying out, until the meat is tender, breaking easily with a fork.

Add the cherry tomatoes and remove the lid. Gently simmer for 30 minutes until cherry tomatoes are blistered and softened, and the cooking liquid has reduced a little.  Meanwhile, prepare the gremolata. Combine the finely chopped parsley with garlic and lemon zest in a bowl.

When ready to serve, remove and discard the herb bundle. Gently stir through 2 tablespoons of the gremolata. Divide freshly cooked risotto, pasta or mashed potato (or vegetables) between plates, then spoon the meat and vegetables over the top. Sprinkle the remaining gremolata over the top.

Recipe by Fiona Hammond, April 2023