Osso Bucco with Basil Pesto

INGREDIENTS:

• 4 pieces osso bucco
• 1 tbsp olive oil
• 500ml beef stock
• 1 onion, diced
• 2 carrots, diced
• 2 x 400g cans butter beans, drained and rinse.
• 1 bouquet garni (see tip)
• 1 cup green beans, chopped

BASIL PESTO:

• 2 cups basil leaves
• ¼ cup pine nuts
• 1 clove garlic, chopped
• ¼ cup olive oil
• 40g parmesan, finely grated

SERVES: 1 

• PREPARATION: 10 mins
• COOKING: 1 hr 40 mins

PROCESS:

1. Preheat oven to 180°C.

2. Pat osso bucco dry with a paper towel, brush with oil and sprinkle with salt and pepper. Heat a large cast iron pan with a lid over high heat and brown osso bucco on both sides.

3. Add stock, onion, carrot, butter beans and bouquet garni. Bring to the boil, cover the meat with a piece of baking paper and then the lid and place in oven for 1½ hrs or until beef is very tender. Add green beans in the last 10 mins of cooking.

4. Place basil, pine nuts and garlic in a small food processor and process until finely chopped. Add olive oil and process until smooth. Stir through parmesan.

5. Divide vegetables and sauce between 4 bowls and top each with a piece of osso bucco and a dollop of pesto.

TIPS:

1. Bouquet garni is a small parcel of herbs, usually bay leaf, lemon peel, thyme and rosemary. Substitute with your favourite herbs.

2. Substitute basil pesto with a store-bought version.