Ingredients

• 1/2 cup plain flour
• 4 large (1.2kg) veal osso buco
• 1/4 cup olive oil
• 1 brown onion, finely chopped
• 1 carrot, finely chopped
• 1 small celery stalk, trimmed, finely chopped
• 2 garlic cloves, thinly sliced
• 2 tablespoons tomato paste
• 1/2 cup dry white wine
• 3 cups Massel salt reduced chicken style liquid stock
• 1/4 cup orange marmalade
• 10 sprigs fresh thyme
• 2 dried bay leaves
• Mashed potato, to serve
• Steamed green beans, to serve

Method

• Step 1 Preheat oven to 180°C/160°C fan-forced. Sprinkle flour on a large plate. Season with salt and pepper. Coat both sides of osso buco in flour, shaking off excess.
• Step 2 Heat 2 tablespoons oil in a large, heavy- based flameproof casserole dish over medium-high heat. Cook osso buco, in batches, for 2 to 3 minutes each side or until lightly browned. Transfer to a plate.
• Step 3 Heat remaining oil in dish over medium heat. Add onion, carrot and celery. Cook, stirring often, for 7 minutes or until softened. Add garlic. Cook for 1 minute or until fragrant. Add tomato paste. Cook, stirring for 30 seconds. Increase heat to high. Add wine. Cook for 2 minutes. Stir in stock, marmalade, thyme and bay leaves. Return osso buco and any juices to dish. Cover. Bake for 1 hour 30 minutes.
• Step 4 Remove lid. Cook for a further 30 minutes or until osso buco is very tender and sauce reduces slightly. Remove and discard thyme sprigs and bay leaves. Serve with mashed potato and beans.