Ossobuco & Vegetable Soupa

Heat olive oil in a large heavy-based pot over medium-high heat.

Season the ossobuco generously with salt and pepper. Brown on all sides until deeply coloured. Remove and set aside.

Add the brown onion, red onion, celery, carrots, leek and parsley stalks to the pot. Cook until softened and lightly caramelised.

Stir in the garlic, turmeric and ginger. Cook until fragrant.

Return the ossobuco to the pot and pour in enough water to cover the meat. Bring to a gentle boil, then reduce to a low simmer.

Pop the lid on and cook for about 2 hours, or until the meat is very tender and beginning to fall from the bone.

Remove the ossobuco and let cool slightly. Carefully pull the meat from the bones, discarding any tough connective tissue. Scoop out the marrow and return it to the soup. Shred the meat and set aside.

Add the red lentils and potatoes to the pot. Simmer for 25-30 minutes until the lentils have broken down and the potatoes are tender.

Return the shredded meat to the pot. Stir through the endive and cook for another 3-5 minutes until just wilted.

Remove from the heat and stir through the lemon juice and parsley leaves. Taste and adjust seasoning with salt, pepper, chilli flakes and extra lemon if needed.