Beef Osso Bucco

By Roger829

Ingredients

• 4-6 beef shanks
• flour for dusting
• salt and pepper to taste
• 2 tablespoons olive oil
• 1 onion roughly chopped
• 1 carrot roughly chopped
• 1 stalk celery finely chopped
• 4 cups beef broth
• 1/3 cup red wine
• 1 (14 1/2-ounce) can tomatoes diced
• 1/3 cup flat leaf parsley
• instant polenta or mashed potoes

Details

Servings 4

Preparation

Step 1

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 onions, 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 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 the Milanese recipe was made using veal.
If using veal instead of beef use chicken stock and white wine to complement its delicate flavor. You can also try with lamb shanks.
This long, slow cooking time produces succulent and tender 'fall off the bone' meat.
Ossco bucco can be stored in an air tight container and frozen for up to two months.