Ingredients

Let’s Cook!

• 1
  Blanch the beef in 3 cups of cold water, 1 cup coconut milk and 3 tsp seasalt, 1 hour if fresh, or overnight if frozen. Dry.
  
• 2
  Glaze the onion rings and leek rings in olive oil and butter, 5 minutes, low heat.
  
• 3
  Dust flour and pepper each piece of meat one at a time till completely coated, put in heated cast iron pot. When hot, spray bottom with olive oil.
  
• 4
  Turn up heat in your cast iron pot, brown one piece of meat at a time on both sides, 5 minutes per side.
  
• 5
  Add all browned pieces of meat back in the cast iron pot, add glazed onion rings and leek rings back, add chopped vegetables, cover with wine and chicken broth, bring to boil, turn down to simmer, lid on, simmer one hour and 15 minutes.
  
• 6
  Make the gremolata: chop fresh parsley, chop mild elephant garlic, chop lemon peel, mix well.
  
• 7
  Preheat serving platter, lift osso buco and vegetables out of the cast iron pan with slotted ladle, lay on serving platter. Turn up the cooking liquids and stir till gravy thickens. Ladle over meat and vegetables. Garnish with gremolata. Enjoy.