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
- Pre-heat oven to 160°C.
- 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.
- Add the tomatoes and stir through before adding the shanks, standing upright.
- Cover with the stock and bring to the boil. Then add tomato paste, thyme and bay leaf.
- 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.
- Mix the garlic, lemon zest and parsley together and sprinkle over the Osso Buco before serving.