Pulled Beef with Parmesan Mash and Gremolata

Steps

1. Bring a full kettle of water to the boil. Heat a drizzle of oil in a large, deep fry-pan (with a lid) on medium-high heat. Add onion and Italian spice mix and cook for about 2 minutes, until tender.
2. Add beef osso bucco (and any sauce from the pack), canned tomatoes and stock to the pan. Bring to a simmer, reduce heat to medium, cover with a lid and cook for 10 minutes. Remove lid and cook for a further 5 minutes, until beef is tender. Stir occasionally to prevent sticking.
3. While beef osso bucco cooks, add potatoes and boiling water to a medium pot and bring to the boil. Cook for about 12 minutes, until very soft. Drain and return to pot with butter and milk. Mash until smooth. Fold through Parmesan cheese and season to taste with salt and pepper.
4. Remove beef osso bucco from pan (keeping pan on the heat) and roughly pull apart using 2 forks. Finely dice courgette. Return pulled beef osso bucco, courgette and salt to pan and cook for about 3 minutes, until beef is tender and sauce has thickened and reduced.
5. Remove pan from heat, stir through spinach and season to taste with pepper.
6. To serve, divide Parmesan mash between plates and top with beef osso bucco and a dollop of gremolata (if using).