• Preheat oven to 130c
• In a large casserole dish add the olive oil over a medium-high heat and then brown off the osso buco on both sides.
• Once browned transfer the meat to a bowl to rest, and to the hot pan add the onion, garlic, celery, carrot, herbs and eggplant if using and allow to caramelise stirring occasionally.
• Add the Passata, bone broth, bay leaves to the dish and stir. Add the meat in an even layer and the resting juices. Ensure the liquid is nearly covering the meat, if not add more broth or water.
• Pop the lid on and place in the oven for around 6 hours or until the meat is falling off the bone.
• When ready - scoop the marrow out of the bones and shred the meat off. Season with salt and pepper. Serve with mashed potato or cauliflower or rice or through pasta!

Slow Cooker Instructions

• Heat the ghee or oil in a large frypan over medium-high heat. Brown the osso buco on both sides and transfer to the slow cooker.
• In the same pan, sauté the onion, garlic, carrot, celery, and optional eggplant until slightly caramelised. Add herbs and stir briefly before transferring all to the slow cooker.
• Add passata, bone broth, bay leaves, and any resting meat juices to the slow cooker. Ensure the liquid is nearly covering the meat - top up with water or broth if needed.
• Cook on Low for 8–10 hours or High for 5–6 hours, until the meat is tender and falling off the bone.
• Scoop marrow out of the bones (optional) and shred the meat. Season to taste and serve with mashed potato, cauliflower, rice or pasta.

Gremolata

• Finely chop the parsley and garlic, then combine with lemon zest, lemon juice, and olive oil in a small bowl. Mix well and adjust olive oil to reach your desired consistency.
• Shortcut: You can also blitz everything together in a small food processor or blender for a smoother texture - perfect if you're short on time!