Curtis Stone's beef osso bucco and chunky vegetable soup

Pat the osso bucco dry with paper towel and season with salt and pepper.

Heat a large heavy based saucepan over high heat. Add the oil and when hot, add the osso bucco and brown on all sides, about 6 minutes. Remove to a plate.

Add the onion and carrots to the pan and cook, for 5 minutes or until golden, stirring often. Add the garlic and cumin seeds and stir for 1 minute, until fragrant.

Add the tomatoes and cook for 4 minutes, stirring occasionally until tomatoes soften slightly. Stir in the rosemary.

Return the osso bucco and any juices to the pan and add the water and stock.

Cover and simmer gently over low heat for about 1 3/4 hours until meat is tender, turning osso bucco as necessary to ensure they cook evenly.

Using a slotted spoon, remove osso bucco from the soup and transfer to a chopping board. When cool enough to handle, remove and discard membranes and cut meat into 3cm pieces. Return meat and bones to soup.

Add the potatoes to the soup and simmer gently for 10 minutes, or until potatoes are tender.

Add the broccoli and cook for an extra 5 minutes until tender.

Discard bones and rosemary stem from soup, then ladle into bowls and serve.

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