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Preparation Time: 15
Cooking Time: 30
Heat the oil in a flameproof casserole pot over high heat. Dust the osso bucco pieces in flour. Add them to the casserole pot, cook for 2 mins each side or until brown. Remove from pot and transfer to a plate. Add the onion and garlic and cook, stirring, for 2-3 mins or until the onion softens. Add tomatoes, stock, wine and tomato paste and stir to combine.
Return the osso bucco to the pot, bring to the boil, then return to a simmer.
Cover with lid, simmer for 30 mins. After 30 mins remove the lid and cook for a further hour or until osso bucco is falling off the bone. Season to taste.
Meanwhile, for the topping, combine parsley, garlic, breadcrumbs and lemon in a small bowl.
To serve, sprinkle Real Osso Bucco with lemon and herb topping and serve with mashed potato cooked with stock.
Tip: for a thicker sauce, remove the osso bucco after the cooking time and bring the sauce to the boil until it reduces to your desired thickness.
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