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Ingredients
  • ¼ cup (60ml) olive oil
  • 2 brown onions, chopped
  • 2 carrots, chopped
  • 2 celery sticks, chopped
  • 2 garlic cloves, crushed
  • ¼ cup (40g) plain flour, for coating
  • Salt & freshly ground pepper
  • 8 (about 1.5kg) veal osso bucco
  • 1 cup (250ml) white wine
  • 400g can diced tomatoes
  • 1 cup (250ml) Massel beef stock
  • Chopped fresh parsley, to serve
  • Creamy mashed potato, to serve
Steps
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