Osso Buco translates literally as ‘bone with a hole’, and it is the hole filled with marrow that makes this a prized cut.
Traditionally the Italian dish is made using calf shin but for our take on this classic we are using the meatier beef shin.
- 4 x pieces of cross-cut beef shin (about 1kg)
- Seasoned flour
- 2 x tbsp olive oil
- 50g butter
- 1 x carrot, diced
- 1 x onion, chopped
- 1 x celery stick, finely diced
- 4 x garlic cloves, sliced
- 200ml white wine
- 200ml beef stock
- 400g tin of chopped tomatoes
- 2 x sprigs of thyme
- 2 x tbsp of parsley, finely chopped
- 1 x garlic clove, finely chopped
- 1 x lemon, zest only
- Dust each piece shin with seasoned flour.
- Put a large casserole dish on the hob and add the olive oil on a moderate-high heat.
- Brown the shin in batches and set aside (add extra oil if needed).
- Melt the butter in the pan and sweat the onions down for 5-6mins (until translucent).
- Add the carrots, celery and garlic and cook for another 3 mins. Season.
- Return the shin to the dish, pour in the white wine along with the stock and bring to a simmer.
- Add the chopped tomatoes.
- Add two sprigs of thyme and season.
- Cover and cook in the oven for 3-4hrs (160°C)
- For the gremolata combine the parsley, lemon zest and garlic in a small bowl.
- Serve with the classic risotto alla milanese or some buttery mash and winter greens.
The amount of stock reduction may vary so keen an eye on it and top up/reduce down accordingly.