Osso Bucco

3 Tbs Olive Oil
4 Pieces of Osso Bucco
1 Large Brown Onion finely diced
1 teaspoon of chopped garlic
1 kg Roma tomatoes chopped roughly
1 bottle Passata Di Pomodoro a Sarsa Da Nunna
500ml Moredough beef stock
1 teaspoon of dried oregano
1 teaspoon of dried basil
Plain seasoned flour for coating

Pre-heat oven to 165 degrees. Place a large frypan on the stove top on a medium to high heat with the olive oil. Lightly coat the osso bucco with seasoned flour and seal both sides in the frypan. Place in oven proof dish. Add all other ingredients, cover and place in oven. Cook for approximately 2 hours, stirring occasionally. Until the meat is pulling away from the bone easily. Cook your favourite Mancini fresh pasta, use your sauce from your Osso Bucco toss lightly through your pasta and serve with your meat. 

Serves: 4

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