Method

• Fry off the Osso Buco, browning both sides and place in a slow cooker or an oven proof dish
• Add the sliced onions and garlic to the fry pan and sauté them, add the cut rosemary and cook a further minute or two and add this to the slow cooker
• Peel the carrots and slice thinly, and cut the celery thinly as well, add them both to the cooker
• In a jug mix the remaining ingredients and pour over the meat mix and set on low and cook for 8 hours or 160 degrees C
• in the oven for 6 hours or until meat is breaking up
• Once the meat is ready, turn it off, remove the bones and bay leaves
• Checking the seasoning
• Leave it to sit, while you cook the pasta
• Drain the pasta but reserve 1 cup of pasta water, mix in the tamarind paste to the meat, and add water if it's not loose enough
• Serve with fresh parmesan and a good tablespoon of Tartan Sari’s green chutney