4 tbsp gluten free cornflour
Salt & freshly ground black pepper
8 x 250g osso bucco pieces
4 tbsp garlic-infused olive oil
3 small (360g) carrots, diced
1 small celery stick, sliced
1 tsp chilli flakes (or to taste)
3 cups (750ml) FODMAPPED Chicken Slow Cooked Stock
1 packet (375g) FODMAPPED Red Wine & Italian Herbs Tomato Pasta Sauce
Salt & freshly ground black pepper to taste
In a shallow bowl, combine cornflour, salt and pepper. Toss each piece of osso bucco in flour mixture, coating well.
In a large non-stick pot, heat 2 tablespoons of garlic-infused olive oil. Saute half the floured osso bucco pieces for 2-3 minutes, turn, browning both sides. Remove from pan, repeat for the second batch with remaining garlic-infused olive oil. Remove meat pieces from pan, set aside.
Add carrot, celery and chilli to pot, tossing through the meat juices. Add the meat back to the pot with vegetables. Cover with FODMAPPED Chicken Slow Cooked Stock and FODMAPPED Red Wine & Italian Herbs Tomato Pasta Sauce. Stir until well combined. Reduce heat, simmer uncovered for 40-50 minutes, stirring occasionally. Sauce will reduce and thicken.