Red wine and citrus osso bucco

Tamara West

"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

Directions

1. Heat oven to 160degC.
2. 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.
3. 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.
4. Mix all gremolata ingredients together and season to taste with salt.
5. 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.