July 15, 2020

Serves 6

ICT Reset: Suits 2 to 4 

Ingredients

  • 6 x 250gm osso buco shanks
  • 2 Tbsp olive oil
  • 1 large onion, chopped
  • 2 stalks celery, sliced
  • 3 carrots, sliced
  • 2 cloves garlic, crushed
  • 2 Tbsp coconut flour
  • 400gm tinned tomatoes
  • 4 cups stock
  • 2 Tbsp tomato paste
  • 6 sprigs thyme
  • 1 bay leaf
  • Salt and pepper to taste
  • 2 cloves garlic, finely chopped
  • 1 lemon, zest finely grated
  • 3 Tbsp parsley, chopped

Method

  1. Pre-heat oven to 160°C.
  2. Heat oil in a large, flame-proof casserole dish and then add onion, celery, carrots & garlic. Cook over medium heat, stirring, for 5-7 mins or until onion has softened. Mix the coconut flour through.
  3. Add the tomatoes and stir through before adding the shanks, standing upright.
  4. Cover with the stock and bring to the boil. Then add tomato paste, thyme and bay leaf.
  5. Place lid on and transfer to the oven. Cook for 2-21/2 hours, until the meat is tender & the sauce is thick. Season to taste with salt & pepper.
  6. Mix the garlic, lemon zest and parsley together and sprinkle over the Osso Buco before serving.
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