Slow Cooked Osso Buco

Finely dice the onions, garlic and celery

Chop the carrot and mushrooms into equal sized chunks

Preheat a large pot over a high heat and add in one tablespoon of olive oil. Once hot, seal the pieces of Osso bucco on both sides until brown then remove from the heat and set aside

Add another tablespoon of olive oil to the pot and sautee the onions, garlic and celery until soft

Add the mushrooms, carrot, thyme and rosemary to the pot and stir, cooking for another two minutes

Pour in the diced tomatoes and water. Place the Osso bucco back into the pot, ensuring it is submerged under the liquid. If not add more water until so

Turn the heat to high and bring up to a boil. Then reduce to a gentle simmer covering with the lid. Cook for roughly 4 hours on low or until the meat is tender and falling from the bone.

Remove the bones from the stew and season with salt and pepper to taste

Serve with mashed potatoes or your choice of legume pasta