Name: How to cook Beef Osso Bucco
Ingredients: osso bucco

Ingredients

Method

Remember to remove your beef osso bucco from the packaging, pat dry and bring to room temperature.
Pre heat your oven to 135°C temperature
Next choose a suitable sized oven proof casserole with a tight fitting lid.
Season the meat just prior to coloring with good quality sea salt.
Make a mirepoix by neatly chopping equal amounts of onion, carrot and celery or my preferred choice of celeriac, the root of the celery plus a bay leaf, sprig of rosemary and a few black peppercorns, another nice addition can be a head of garlic split in half.
Take a large, heavy based frying pan, and add a few drops pomace or vegetable oil.
Fry the Osso Bucco pieces on a both sides in small batches then transfer to the casserole dish.
Next fry the mirepoix until lightly coloured.
Then add half a bottle of white wine, and reduce by two thirds then add 500ml of essential cuisine veal stock, 1 tablespoon tomato paste (optional) and reduce a little, thicken with a tablespoon corn flour mixed with a little cold water and stirred into the boiling broth.
Pour the sauce over the meat and cover.
Place in the centre of the oven and cook for 3 to 4 hours, the meat should be tender when pierced with a meat fork and fall away from the bone.
Remove from oven, carefully take out the meat and keep warm.
Pass off the juices through a fine sieve into a clean sauce pan and reduce to a glossy finish then pour back over the meat ready to serve.