Osso buco

If you can't procure shin on the bone use gravy beef or oxtail. This stew is fantastic served with a creamy polenta.

Ingredients

2kg	beef shin on the bone, cut into 3-4cm thick rounds
2 Tbsp	olive oil
to taste	freshly ground salt and pepper
1 each	large onion, large carrot, diced
3 cloves	garlic, crushed
400g	can diced tomatoes in juice
½ cup each	good beef stock, red wine
1 tsp each	dried basil, oregano, paprika

Gremolata

4 Tbsp	chopped parsley
1	lemon, finely grated rind only
2-3 cloves	garlic, crushed

Directions

1. Preheat the oven to 160°C.
2. In a large Dutch oven or saucepan suitable for the oven, brown the meat in the oil in batches. Remove the meat and season.
3. Add the onion, carrot and garlic to the pan and stir-fry for about 6 minutes, until the onion is tender. Add the tomatoes and juice, stock, wine, herbs and paprika. Return the meat to the pan and bring to the boil.
4. Cover and cook for 3 hours in the oven or until the meat is tender. Alternatively, cook in a slow cooker on low for 8 hours.
5. Meanwhile, combine the ingredients for the gremolata.
6. Remove the meat to a warm serving dish. Skim any fat from the cooking liquid. Simmer the liquid until slightly thickened. Spoon over the meat and sprinkle with gremolata.