• Optional step: roast osso buco in a hot oven (220 C) for 45 minutes.
• Cook osso buco with coarsely chopped onion, carrot, celery, bay leaf, and enough water to cover everything. Bring to a boil and simmer for a minimum of two hours. If you have a slow cooker and some time in your hands, cook it in low for a minimum of 8 hours. If you don't have one, what are you waiting for??
• Reserve meat and marrow, strain broth and discard bones and vegetables.

Soup

• Peel and cut beetroots, carrots and parsnips in thin, 3-4 cm long strips.
• Heat the oil in a heavy-based pot. Sautée beetroots for 5 minutes, add carrots and sautée for another 3 minutes, add parsnips and sautée for another 3 minutes.
• Add broth and cook for another 5 minutes.
• I like to purée most of the vegetables and leave some whole, but you can choose to go either way.
• Add the meat, season with salt and pepper, serve.
• Optional: whisk the coconut cream and add a dollop to the soup.