A classic Lombard or Northern Italian dish of cross-cut veal shanks, braised low and slow until the veal is fall-off-the-bone tender with vegetables, white wine and rich marrow sauce.
2 medium size pieces of TripleB Osso Bucco
2 cloves garlic
2 small sticks celery
1/2 cup white wine
500ml tomato passata
500ml good beef stock
Dust meat in seasoned flour and cook until golden on both sides in a casserole with olive oil. Add all diced vegetables and continue to brown. Add wine to deglaze and cook until almost evaporated, then add the tomato and stock to cover completely. Bring to boil, then reduce to simmer covered for a couple of hours.
The beauty of TripleB beef is that it doesn't take as long to cook as supermarket meat! Serve with traditional Risotto Milanese or as I did with soft polenta - makes you feel better just cooking it - looking forward to winter and all that wonderful Omega3!