Step 1

PREPARE: Heat the oven to 180°C / 350°F / Gas Melt the butter and oil together in a large, ovenproof casserole dish (it needs to have a lid).

Step 2

BROWN THE MEAT: Pat the beef shanks dry with a paper towel, season well with salt and pepper then dust with flour. Brown the beef in the pan for 3-4 minutes on each side, turning once. Depending on the size of your casserole dish you may need to do this in two batches. When the meat has browned, remove it from the dish and set it aside.

Step 3

SAUTÉ THE VEGETABLES: Add a splash more oil to the dish, then add the carrots, onions and celery and sauté for 5 minutes until beginning to soften. Add the garlic and tomato paste to the dish and cook a further 2-3 minutes, stirring often.

Step 4

ADD THE LIQUIDS: Pour the wine and beef stock into the dish and use a spatula to scrape up all the browned on flavour on the bottom of the dish, stirring to combine. Add the thyme, rosemary, bay leaves and oregano to the dish and bring to a simmer.

Step 5

COOK IN THE OVEN: Remove from the heat, return the beef shanks to the dish then cover tightly and cook in the preheated oven for 2 hours until the meat is meltingly tender.

Step 6

MAKE THE GREMOLATA: While the beef is cooking, stir together all ingredients for the blood orange gremolata and chill until needed. In the last half hour of cooking time, cook and mash the potatoes and keep warm.

Step 7

SERVE: When the osso buco is cooked, divide mashed potatoes between four plates, top with osso buco, the tomato sauce and a spoonful or two of gremolata.