Neck Rosette Osso Bucco
Recipe provided by: Australian Butcher’s Guild
Servings: 4 | Cook time: 2.5 – 3 hours
Hearty meal, perfect for those winter months.
1. Combine the garlic, gravy powder, beef stock, passata, salt and pepper in a bowl.
2. Place the meat and vegetables into a foil tray and cover with the above mix.
3. Display in foil trays for an oven ready meal.
Note: Alternatively use thuck cut arm chops or forequarter chops.
INSTRUCTIONS FOR REHEATING/PREPARATION
Cover tray with foil and place tray into a preheated oven at 160°c and cook for 2½ -3 hours.
Serve with green beans and fresh buttered bread.