My Osso Bucco...

(MasterChef pic)
The recipe is here.
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I was pleased with how it turned out, being the first time I had cooked this.
First, I prepared the miraproix - onion, celery and carrot.
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This is the osso bucco - shin of beef (MC used veal)
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Dust the meat with seasoned flour and fry off to seal and brown. Remove from pan.
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Add a little more oil and fry off the veggies and 4 cloves of garlic, then add in the tomato paste and fry 2 more minutes. Deglaze the pan with 1 cup of white wine (Mmmm, Cape Jaffa Unwooded Chardonnay!).
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Add in the can of crushed tomatoes, sprigs of thyme and a bay leaf, salt & pepper and 2 cups of stock - I used chicken stock but MasterChef used a very heavy veal stock which made theirs much richer than mine.
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Submerge the meat under the sauce and cook for 1 1/2 hours (I put mine in the oven, but you could do stove-top)
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I steamed some new potatoes...
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I used canned cannellini beans so I added them 15 minutes before serving. Finish the dish off with chopped parsley and grated lemon zest.
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I picked up these lovely fresh green beans when shopping so they completed the dish. Simple hearty food and it tasted yummy!
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Cookie making is on the agenda this afternoon so - stay tuned!
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Cheers - Joolz