OSSO BUCO WITH PARSNIP CAULI MASH
1 tablespoon arrowroot flour
1.2kg oxtail osso buco pieces (if you can't find it at the supermarket, ask your butcher to cut it for you)
2 tablespoons extra virgin olive oil
1 onion, diced
1 zucchini, finely diced
2 sticks celery, diced
½ cup flat-leaf parsley, leaves and stems roughly chopped separately
6 cloves garlic, crushed
4 sprigs thyme, leaves picked
¼ cup (60 ml) apple
