“This recipe showcases a beautiful cut of beef often looked past, in its richest form. A dish that is wonderful as a mid-week warmer or amazing as a little something different when friends come to stay. with a combination of melting bone marrow and pull apart shin meat, osso bucco makes for the perfect cut for a pie filling that is full of flavour but also contains the goodness our bodies desire. A rich filling combined with the sweet perfume of rosemary makes for a wonderful balance which will for sure create a household favourite” - Nick

Organic Ingredients:

3 Slices osso bucco

2 Steams rosemary

4 Cloves gloves

1/2 Brown onion

Tbsp Oil

1/2 Cup beef stock

100g of Smoked cheddar

Puff pastry

Method:

1) Pre heat oven to 150deg. place osso bucco in an oven dish with a tbsp of oil, onion & garlic (cut thinly), add beef stock with a dash of water & season well with salt and pepper. cover with foil and cook for 3-4 hours.

2) Once cooked, remove meat from the bone, ( it should pull away with ease). scoop any remaining marrow from inside the bone adding to the mix and discard the three ring bones (or save to make a broth). Leave the shin meat fairly chunky. Sprinkle with flour, a dash of hot water and rosemary leaves. Mix to combine all flavours.

3) Set over night.

4) Roll your puff pastry out accordingly, and fill the base with the mix.

5) Placing the smoked cheddar on top of the filling and be sure to cover the whole area. 

6) Add the pastry lid, brush with egg or milk, prick with a fork and bake for 40-45mins at 180c.

7) Serve with your favourite Kindor napkins and tablecloths.

Enjoy!