White Wine Braised Osso Buco with Orzo

1.Place flour in a large bowl and season. Add osso buco and toss to coat.

2.Heat 1 tablespoon of the oil in a large saucepan over medium-high heat. Cook osso buco for 2 minutes on each side or until browned. Transfer to a plate.

3.Heat remaining oil and butter in the saucepan over medium heat. Cook onion and garlic, stirring, for 5 minutes or until golden. Return osso buco to pan. Add wine, lemon rind, rosemary, and bay leaves. Bring to the boil. Reduce heat to low. Simmer for 5 minutes or until reduced by half. Add stock. Transfer to oven, covered, for 3 hours or until meat is tender. Remove osso buco to a plate.

4.Cook dried pasta in a large saucepan of boiling salted water for 6 minutes or until al dente, then drain. Stir pasta into broth, season to taste.

5.Serve osso buco in bowls with pasta and broth, topped with grated parmesan and chopped parsley.