How To Cook Beef Shin Osso Bucco style

  • Prep time
  • Cook time
  • Difficulty easy
  • Serves 2-3
How To Cook Beef Shin Osso Bucco style

Ingredients

  • 2 pieces beef Osso Bucco
  • Beef dripping or Schmaltz to cook
  • 250g Red wine
  • Few sprigs thyme
  • 2 bay leaves
  • 2 onions diced
  • 4 cloves garlic crushed
  • 4 carrots diced
  • 2 sticks celery diced (optional)
  • 500g Beef Stock
  • 2 tsp. Dijon mustard
  • 400g chopped tomatoes
  • 1 tbsp. corn flour mixed with a little cold water
  • Preheat oven to 130°C for fan-assisted or 150°C for ovens without a fan (gas 2)
  • Season the beef until browned all over, remove from the pan & set aside
  • Add a little extra fat then soften the diced onions, garlic, carrots & celery over low heat until soft then deglaze with the reserved wine, then reduce a little, add the tomatoes, herbs & stock then bring to a boil & thicken a little with the corn flour
  • Add the beef to the gravy, cover with a lid & place in the oven for 2½ hours or until fork-tender
  • Bring gravy to a simmer, skim away any fat that rises to the surface then reduce a little until rich & glossy & pour back over the beef.

serving suggestions

Serve saffron scented risotto, dusted with freshly grated Parmesan, parsley & a little lemon zest or with buttery mashed potatoes & a dollop of Dijon mustard.

How To Cook Beef Shin Osso Bucco style