Osso Bucco is a classic winter warmer – serve with polenta, mashed potato or your favourite pasta …
4-6 pieces beef osso bucco (beef shin)
plain flour for dusting
salt and cracked black pepper
2 tablespoons olive oil
1 onion, chopped roughly
1 carrot, chopped roughly
1 stick celery, chopped roughly
2 cloves garlic, finely chopped
4 cups (1L) beef stock
1/3 cup (80ml) red wine (optional)
400g can chopped tomatoes
1/3 cup chopped flat-leaf parsley
Toss meat in combined flour, salt and pepper. Heat oil in a large heavy-based casserole dish over medium-high heat. Cook meat for 2-3 minutes on each side until browned. Remove and set aside.
Add onion, carrot and celery to the casserole dish and cook until softened and browned slightly. Add garlic and cook for 30 seconds, then add stock, wine (if using) and tomatoes.
Return meat to the pan, bring to the boil, then reduce heat to low. Place lid on casserole dish and pop into the oven at 140 degrees for one and half hours, occasionally skimming any excess oil on the surface. Stir through chopped parsley and serve.
