How To Cook Beef Shin Osso Bucco style

15 mins
2 hours 30 mins
easy
2-3

Recipe by

Jeff Baker

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

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Introduction

Here's my take on the world-famous Osso Bucco using grass-fed British beef.

Method

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, 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.

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