Italian for “bone with a hole” (osso bone, buco hole), a reference to the marrow hole at the center of the cross-cut veal shank. A very traditional dish from Milan, osso buco is now available in New Zealand. If you can’t find it though, oxtail would work just fine.
800g osso buco
1 leek, washed and finely chopped
1 garlic clove, crushed
¾ cup barley
4 cups of good quality beef stock
Chopped spinach or kale
Sweat the leeks and garlic in a little oil or butter, when soft remove from the pan and set aside. Add a little more oil and brown the osso buco. You will probably want to do this in two batches as overcrowding the pan creates steam and stops the meat from browning.
When the meat has all been seared, place in an ovenproof dish along with the cooked leeks, mushrooms, barley and beef stock, cover with a lid and cook in a low oven (150-160°C) for 3-4 hours. You may want to check after a couple of hours and add more liquid if needed. Add the chopped spinach or kale 10 minutes before serving making this a complete one pot dish.