Chinese beef shortrib stir fry
April 21, 2015
Tomato and meatball soup
April 21, 2015

Osso Bucco

Osso Bucco

  • 8 pieces or 1.6-2kg beef shin - bone in
  • 60 ml flour
  • salt and pepper
  • olive oil
  • 100 g streaky bacon - chopped
  • 2 carrots - finely chopped
  • 2 sticks celery - finely sliced
  • 16 pickling onions - peeled
  • 1 cup tomato puree
  • 1½ cup red wine
  • 3 cup beef stock
  • 10 g fresh parsley - finely chopped
  • Servings:4

Place beef shin pieces onto a clean working surface and season with salt and freshly ground black pepper.

Dust with flour, shake any excess off and set aside.

Heat a heavy based casserole pot with a little oil and sear beef for about 1-2 minutes on each side or until lightly browned. Transfer the beef to a clean plate.

Using the same pan, add bacon, carrots, celery and onions and fry for a few minutes or until vegetables have slightly softened.

Add tomato puree, red wine and beef stock and bring to a simmer. Season with a little salt and freshly ground pepper.

Return beef to the casserole pot, cover with lid and allow to cook gently over a low heat for about 2-3 hours or until meat is tender and falls away from the bone.

Garnish with chopped fresh parsley and serve with soft herby polenta and a little of the sauce drizzled over.

Recipe reprinted with permission of Source Food