Nothing could be better than a nourishing home cooked meal now that winter is upon us!  Test this one out on the family and tell me what you think!

Osso Buco in Bianco

2 tablespoons olive oil

4 (1.5kg) beef osso bucco pieces

1 onion, roughly chopped

1 leek, trimmed and roughly chopped

6 cloves garlic, peeled and thinly sliced

4 anchovy fillets

4 stalks celery, roughly chopped

100g flat pancetta, cut into lardons

½ teaspoon dried chilli flakes

500ml dry white wine

1 litre veal stock (or chicken stock)

soft semolina or polenta, to serve

broccoli gremolata

1 small (200g) broccoli, cut into florets

2 cloves garlic, finely chopped

1 tablespoon finely grated lemon rind

1 cup flat leaf parsley, chopped

¼ cup olive oil

Preheat the oven to 150C (300F). Heat the oil in a large heavy based saucepan over medium heat. Add the beef and cook for 2 minutes each side or until well browned. Remove from the pan and set aside. Add the onion, leek, garlic, anchovies, celery, pancetta and chilli flakes and cook for 7 minutes or until the onion and vegetables have softened. Add the white wine, bring to the boil and cook for a further 8 minutes or until slightly reduced. Add the stock and return the beef to the pan. Bring to the boil, cover with the lid and transfer to the oven for 3 hours or until the meat is falling off the bone.

Meanwhile, to make the broccoli gremolata, blanch the broccoli in a pan of boiling water for 1 minute or until just tender. Drain and refresh under cold running water. Place in the bowl of a food processor and pulse until roughly chopped. Combine with the remaining ingredients and season with salt and pepper. Set aside.

Remove the beef from the pan and keep warm. Place the pan over medium heat and bring to the boil. Cook for 10 minutes or until reduced and thickened. Return the beef  to the sauce and serve with soft semolina and the broccoli gremolata.

Serves 4.

Image and Styling: Kirsten Jenkins