Description
Beef ossobuco is an Italian stew from the region of Lombardy. Prepare yourself for the most tender meat you've ever had.
Ingredients
Units
Scale
- 2 onions, peeled
- 4 garlic cloves, crushed
- 4 carrots, peeled
- 4 celery stalks
- 450g (1lb) mushrooms, cleaned
- 50g (2oz) all-purpose flour
- 8g (1/2 tbsp) salt
- 1g (1/2 tsp) black pepper
- 1g (1/2 tsp) coriander
- 1g (1/2 tsp) cloves
- 2.2kg (5bs) beef shin
- 60ml (4 tbsp) olive oil
- 60ml (4 tbsp) butter
- 250ml (1 cup) red wine
- 2 bouillon cubes
- 800g (2 cartons) passata
- 25g (2 tbsp) brown sugar
Instructions
- Preheat the oven to 160°C/fan 140°C/320°F/gas mark 3.
- Grate the onions, garlic, carrots, celery and mushrooms with a food processor.
- Season the flour with salt, black pepper, coriander and cloves and stir thoroughly.
- Make cuts in the meat’s rind.
- Coat the meat in seasoned flour.
- Melt half the oil and butter in a heavy ovenproof proof pot until the mixture starts sizzling.
- Place the meat in one layer and brown on both sides. Remove them and place them on a plate while you repeat the process until all the meat is browned.
- Add the remaining butter and oil to the empty pot and let the mixture start sizzling.
- Add the grated vegetable mixture to the pot and fry lightly until semi-cooked.
- Add the meat to the vegetable mixture.
- Add the wine, passata, sugar to the stew and crumble in the bouillon cubes.
- Give it a good stir and place in the oven for 90 minutes. Done!
Notes
- In this recipe, I used beef shin. Traditionally, veal shin is used but it’s hard to come by in the UK!
- If you’re gluten intolerant, use gluten free flour. If you’re lactose intolerant, substitute the butter with more olive oil.
- Prep Time: 30 minutes
- Cook Time: 2 hours
- Category: Dinner
- Method: Stew
- Cuisine: Italian
Keywords: osso buco, what to serve with osso buco, sicilian osso buco recipe, easy osso buco recipe, osso buco recipe slow cooker, mediterranean osso buco recipe, veal osso buco
