Perfect for entertaining on those cold winter nights, osso bucco, an Italian specialty of beef shanks braised with vegetables, red wine and broth. You can be sure of having requests for seconds, thirds, fourths, and even fifths.
- 8 pieces or 1.6-2kg beef shin, bone in
- ¼ cup (60ml) flour
- salt and pepper
- olive oil
- 100g streaky bacon, chopped
- 2 carrots, finely chopped
- 2 sticks celery, finely sliced
- 16 pickling onions, peeled
- 1 cup (250ml) tomato puree
- 1 ½ cups (375ml) red wine
- 3 cups (750ml) beef stock
- 10g fresh parsley, finely chopped
- Place beef shin pieces onto a clean working surface and season with salt and freshly ground black pepper.
- Dust with flour, shake any excess off and set aside.
- Heat a heavy based casserole pot with a little oil and sear beef for about 1-2 minutes on each side or until lightly browned. Transfer the beef to a clean plate.
- Using the same pan, add bacon, carrots, celery and onions and fry for a few minutes or until vegetables have slightly softened.
- Add tomato puree, red wine and beef stock and bring to a simmer. Season with a little salt and freshly ground pepper.
- Return beef to the casserole pot, cover with lid and allow to cook gently over a low heat for about 2-3 hours or until meat is tender and falls away from the bone.
- Garnish with chopped fresh parsley and serve with soft herby polenta and a little of the sauce drizzled over.
This dish, as we said, is great for entertaining. So get some friends or family, pull out the board games and enjoy a night in. Remember that food brings people closer together—osso bucco is just the thing to share between guests on a cold night.
Styled by Luisa Farelo, recipe & image created for Pick n Pay instore recipe cards
Featured on Food24