Osso Bucco with Ruby Saltbush Gremolata & Parsnip Mash

• 2 Osso bucco shin cuts (Dandaragan Organic Beef)
• 3/4 cup plain flour for dusting
• 80ml olive oil
• 1 onion
• 2 garlic cloves
• 1 carrot
• 2 celery sticks or leek
• 1 tbpsn tomato paste
• 1 40g can crushed tomatoes
• salt and pepper
• 200ml red wine
• 300ml beef stock

• 2 large parsnip
• 150g salted butter

• Rind of 1 lemon
• 1 small bunch of flat leaf parsley, finely diced
• 1 garlic clove, finely diced or shaved on a microplane
• Small bunch of ruby salt bush berries (easy to grow or get through Wagoga fresh) OR  finely diced samphire which more accessible.

Pre-heat oven to 160°C.

Sautee finely diced carrot, onion, celery and garlic until translucent, then set aside.

Season plain flour and dust the osso bucco beef on both sides until coated evenly.

In a hot frypan, add oil and seal the beef for 2 minutes each side.

Once sealed place beef in an oven-proof pot or slow cooker (with lid) and spoon sautéed vegetables on top.

Take the frypan back to the flame with all the tasty bits on the bottom and add the wine, reduce for 3-5 minutes.

Add tomato paste and crushed tomatoes, cook for another 5 min then add the beef stock.

Pour liquid over the meat and vegetables making sure the meat is covered, pop the lid on and braise for 2 hours or until the meat is tender and falling off the bone and the sauce thickened.

While the meat is cooking, peel parsnip and cut into a small dice. Cover with cold water a pinch of salt and lightly simmer until soft.

Pour away water, let steam for 1 minute then add butter, more salt and pepper (to taste) and blitz with a bar mix or hand blender until smooth.

Mix gremolata ingredients together in a bowl. Then,

Spoon mash on plate or bowl, place osso bucco on top with plenty of beautiful sauce and finish with the zesty crunchy gremolata! Enjoy!