1 cup plain flour

6-8 Osso Bucco, bone in

1/4 cup olive oil

2 tbsp unsalted butter

2 onions, cut to 2cm pieces

2 celery stalks

2 carrots, cut to 2cm pieces

4 cloves garlic, chopped

2 bay leaves

10 stems parsley

2 cups red wine

6 cups salt-reduced beef stock

3 cups cherry tomatoes, cut in half

Zest of two oranges

Season flour with salt and pepper. Season beef and coat in flour. 

Place two frypans with high sides over medium heat and divide oil and butter. Sear beef and set aside.

Divide the onions, celery, carrot, garlic, bay leaves and parsley between the pans and cook until soft.

Raise heat, add wine to both and almost completely reduce. Divide beef between pans. Divide stock and tomatoes and bring to the boil.

Reduce heat, cover and simmer for two hours until meat is tender. Remove lids and simmer until reduced. Mix in zest and parsley.