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Osso buco
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Prep Time:
25 minutes
Cook Time:
120 minutes
Total Time:
145 minutes
Red wine, thyme, garlic, pancetta, and beef make a delicious combination, balanced with a flavorful gremolata.
Ingredients:
  • 1.5kg beef shin, cut to 3cm thick
  • 125.00 ml plain flour, seasoned
  • 56.88 gm olive oil, plus extra to serve
  • 2 large carrots, finely diced
  • 2 large celery sticks, finely diced
  • 2 brown onions, finely diced
  • 100g pancetta, diced
  • 3 garlic cloves, finely chopped
  • 800g can diced tomatoes
  • 185.63 gm red wine
  • 191.25 gm beef style liquid stock
  • Cauliflower mash, to serve (see tip)
  • Witlof leaves, to serve
  • Blanched, halved green beans, to serve
  • 250.00 ml flat-leaf parsley leaves, finely chopped
  • Finely grated zest of 1 large lemon
  • 1 garlic clove, chopped
Instructions:
  • Preheat the oven to 160°C. Dredge the beef in flour, shaking off any excess. In a large ovenproof saucepan or casserole, heat 1 tbsp of oil over high heat. Sear the shin in 2 batches for 2-3 minutes on each side until browned. Remove from the pan.
  • In the same pan, heat the remaining oil over medium heat. Sauté carrot, celery, onion, pancetta, and garlic, stirring frequently, until soft, about 10 minutes.
  • Add the shin back to the pan along with the tomatoes, wine, stock, and thyme. Allow it to simmer gently until it comes to a gentle boil. Cover the pan and place it in the oven to braise for around 1½ hours, or until the beef reaches the desired tenderness.
  • Combine ingredients delicately in a bowl to create the gremolata. Sprinkle over osso buco plated on a bed of cauliflower mash, garnished with witlof leaves, green beans, and a drizzle of olive oil.

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