Description

BEEF OSSO BUCO
Ingredients provided:
• Beef shank bone-in
• Onion
• Garlic
• Carrot and celery
• Canned tomato
• Tomato puree
• Thyme and bay leaves
• Gremolata
Ingredients from own source:
• Salt and pepper
• Oil
• Dry white wine about 50ml per serving
Equipment required:
• Cutting board and sharp knife
• Heavy based pot with lid
• Long handled slotted spoon
• Plate
Instructions:
• Let the meat come to room temperature and season with salt and pepper.
• Slice the onion, carrot and celery and crush the garlic.
• Heat some oil in the pot over high heat. Brown the meat both sides well (this adds flavour).
• Reduce the heat to medium, remove the meat to the plate and keep aside.
• Add a little more oil to the pot and add the vegetables. Stir for a bit, put the lid on and cook for 5 minutes.
• Remove the lid, add the canned tomato, tomato puree, thyme, bay leaves and wine. Stir gently to mix.
• Return the meat to the pot, cover and let simmer 1 hour.
• Serve topped with gremolata.