For the Love of Marrow.  Osso Bucco

The perfect winter indulgence in my opinion.  Served with a good bottle of red and tiny spoons to scoop out the marrow and you’re off to the races.  

Osso Bucco
Olive oil
Flour 
salt and pepper
onions
garlic
red olives
rosemary, oregano, thyme
can of tomatoes
white wine
chicken stock

Throw meat in a ziplock with a little flour then shake to coat.  Sear all the meat in a  little olive oil then and set side.  Now throw in onion, garlic, salt, pepper and herbs. Cook till golden. Put the meat back in with the olives, tomatoes, a good glug of white wine and enough stock to cover the meat.  Then put the whole lot in the oven for 2 and a half hours  at 325 degrees.  Or simmer on the stove top until tender.  Serve with cous cous or pasta or mash or bread.