Slow-roasted osso buco with red wine gravy and cauliflower mash – Food & Home Magazine

Ingredients

• <h3>OSSO BUCO</h3>
• 1,5 – 2kg osso buco (beef shanks)
• 15ml (1 tbsp) Worcestershire sauce
• salt and freshly ground black pepper, to taste
• cake flour, to dust
• 30ml (2 tbsp) olive oil
• 30g butter
• 3 medium onions, chopped
• 3 garlic cloves, peeled and chopped
• 750ml (3 cups) good red wine
• boiling water, to cover
• few sprigs fresh rosemary
• <h3>CAULIFLOWER MASH</h3>
• 1 large cauliflower head
• handful mature Cheddar, grated
• 15g butter
• splash milk
• splash cream
• pinch nutmeg, grated
• <h3>TO SERVE</h3>
• green beans, steamed
• pumpkin and sesame seeds, to sprinkle
• microherbs, to garnish