Traditional osso bucco is a warm hearty meal for a cold winter‘s night.
Ingredients (serves 4)
4-6 pieces beef osso bucco
plain flour, for dusting
salt and cracked black pepper
2 tablespoons olive oil
1 onion, chopped roughly
1 carrot, chopped roughly
1 stick celery, chopped roughly
2 cloves garlic, finely chopped
4 cups (1L) beef stock
1/3 cup (80ml) red wine (optional)
400g can chopped tomatoes
1/3 cup chopped flat-leaf parsley
instant polenta or mashed potato, to serve
Toss meat in combined flour, salt and pepper. Heat oil in a large heavy-based saucepan over medium-high heat. Cook meat for 2-3 minutes on each side until browned. Remove and set aside.
Add onion, carrot and celery to the pan, and cook for 4 minutes until softened and browned slightly. Add garlic and cook for 30 seconds, then add stock, wine (if using) and tomatoes.
Return meat to the pan, bring to the boil, then reduce heat to low. Simmer for 1 1/2 hours, occasionally skimming any excess oil on the surface. Stir through chopped parsley and serve with polenta or mashed potato.
Osso bucco means ‘hollowed bone‘ which refers to the marrow-filled shin bone that the dish is made from. Traditionally this Milanese recipe was made using veal. Veal osso bucco is available at most butchers. If using veal instead of beef use chicken stock and white wine to complement its delicate flavour. You can also try this recipe with lamb shanks. The long, slow cooking time produces succulent and tender ‘fall off-the-bone‘ meat. Osso bucco can be stored in an airtight container and frozen for up to two months.