Pre-heat the oven to 160°C.
In a large oven-proof pot/casserole, fry the meat in a bit of oil until browned all over.
Remove and set aside.
Fry the onions, carrots and celery for 7-10 minutes until soft,
translucent and fragrant.
Add the garlic, the bay leaf and the thyme and
fry for another minute.
Add the chopped tomatoes, sugar, paprika.
Stir to combine all the ingredients.
Add the meat back to the pot and pour in the beef stock.
Stir to coat the meat in the tomato and vegetables and cover the pot.
Place in the oven and allow to cook for 2-3 hours until the meat is tender and pulls apart easily.
To make the gremolata, combine all the ingredients and set aside until you’re ready to serve.
Serve the osso bucco with starch of your choice and a sprinkling of the gremolata.
Reprinted with permission of Simply Delicious.
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