Caper Pepper Osso Buco

What you'll need

• 4 veal or lamb shanks
• 2 tbsp Berry Mean
• 2 tbsp olive oil
• 1 onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 200ml white wine
• 400g crushed tomatoes
• 500ml stock
• Gremolata, to finish

How it comes together

1. Rub Berry Mean generously into the shanks and let them sit for 10 minutes while you prep everything else.
2. Sear the shanks in olive oil over high heat until deep brown on all sides, then set them aside.
3. In the same pot, soften the onion, carrot, and celery in the leftover fat.
4. Deglaze with the white wine, scraping up everything stuck to the bottom. That's flavour, not mess.
5. Return the shanks to the pot, add the tomatoes and stock, then cover.
6. Simmer low for at least 2 hours (or pressure-cook for 45 minutes) until the meat is ready to fall off the bone.
7. Finish with gremolata and one last crack of Berry Mean over the top before serving.

The 30 minutes is your hands-on time. After that, it's the pot's problem, not yours.