"Osso bucco", which literally translates as "hole in bone", is the cross-section of a beef shank, so is also often called "beef shin on the bone". It’s an inexpensive cut that breaks down to become very tender with slow cooking on a low heat. Seeing it takes a while to cook, it’s only right you enjoy this meal at your leisure, with a nice glass of wine\ and good company.
Ingredients
| 4 pieces | Shin beef, on the bone (osso bucco) (Main) |
| ¼ cup | Flour, seasoned with 1 tsp salt |
| 2 Tbsp | Olive oil |
| 1 | Onion, chopped |
| 2 cloves | Garlic, chopped |
| 1 | Carrot, diced |
| 1 cup | Red wine |
| 1 | Orange, zested |
| 2 cups | Beef stock, or chicken stock |
Gremolata
| ½ cup | Flat leaf (Italian) parsley, finely chopped |
| 1 ½ cloves | Garlic, minced |
| 1 | Lemon, finely zested and juiced |
| 1 ½ Tbsp | Extra virgin olive oil |
| 1 | Salt, to season |
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Directions
- Heat oven to 160degC.
- Dust osso bucco in seasoned flour, shaking off any excess. Heat olive oil in a large flame-proof ovenproof casserole dish (or fry pan with a lid) on medium to high heat. Brown meat on both sides for about 2 minutes. Set aside.
- Add a drizzle of olive oil to the pan and cook onion, garlic and carrot until onion is soft, 4-5 minutes. Add red wine to hot pan and let it bubble away for a minute while you rub the bottom of the pan with a wooden spoon to release the pan brownings into the liquid — this gives the stew more flavour. Add browned osso bucco, orange zest and beef/chicken stock. Cover with a lid and cook in oven for 2-2 ½ hours or until meat is soft and falling off the bone. Season to taste with salt and pepper.
- Mix all gremolata ingredients together and season to taste with salt.
- Serve osso bucco with potato, swede or celeriac mash and some gremolata spooned over the top. Pour yourself a glass of red wine, relax and enjoy the meal.
