Slow Cooked Osso Bucco with Gremolata Inspired by Luke Mangan

Prepare Ingredients:

In a small bowl, mix flour with a pinch of salt and pepper. Coat the beef pieces in the flour, shaking off any excess. Pick parsley leaves, and trim stems (discarding ends) and cut stems in half. Roughly chop tomato. Tip: Peel potatoes and cut into 2 cm dice. Place in a pot and cover with water - Set aside cut potatoes and picked parsley leaves in the fridge while the osso bucco does its thing - it will save time in the evening.

Seal Meat:

Warm a pan to medium-high heat and add olive oil. Pop in the beef pieces and sear 3-4 minutes, turning regularly so the beef is lightly browned all over. Remove from pan and place in slow cooker.

Add Ingredients To Slow Cooker:

To the same pan on medium heat add mirepoix medley to the pan and cook for 3 minutes. Turn heat to high and add the marsala to deglaze the pan and simmer for 1 minute. On top of beef pieces in the slow cooker add: deglazed pan ingredients, tomato, stock concentrate, 1 cup of water and parsley stems. Season with salt and pepper, give it a gentle mix and place lid on slow cooker. Turn on heat to LOW - cook for approximately 8-10 hours.

Mash Potato:

Remove pot of prepared potatoes from fridge, put on the stove and bring to a boil. Once boiling, cook for 8-10 minutes, until tender. Drain, and add butter to the pot. Season with salt and pepper and mash, using a potato masher or fork.

Make Gremolata:

Zest the lemon. Finely chop parsley leaves and conbine with lemon zest well in a small bowl.