1

Preheat oven to 150°C. Heat a large, heavy-based, ovenproof pan over medium-high heat. Lightly spray osso bucco with oil and cook in 2 batches for 1-2 minutes each side or until browned. Set aside.

2

Heat oil in pan over medium heat. Cook onion, carrot and celery for 10 minutes, stirring occasionally, until very soft and golden brown. Stir in garlic and cook for 1 minute. Add wine and cook for 3 minutes or until reduced by half. Add stock, tomatoes, bay leaf and rosemary. Return meat and any juices to pan. Cover and bring to a simmer. Bake in oven for 3 hours or until meat is falling off bone. Transfer to a bowl and cool. Refrigerate overnight if possible.

3

Preheat oven to 200°C.Spoon off any fat that has solidified on top of mixture. Pull meat and any sinew off bones and discard bones and sinew. Pull meat into shreds and stir through mixture evenly. Divide between six 1-cup (250ml) capacity shallow ovenproof dishes.

4

Place potato and cauliflower in a large saucepan of boiling water over high heat and cook for 20 minutes or until tender. Drain well, then mash with milk. Spoon over meat mixture and sprinkle with parmesan. Place on an oven tray and bake for 20 minutes or until lightly golden on top. Sprinkle with parsley to serve.