Beef ossobuco is an Italian stew from the region of Lombardy. Prepare yourself for the most tender meat you’ve ever had.
- 4 large onions, peeled
- 8 garlic cloves, peeled
- 8 carrots, peeled
- 8 celery stalks
- 800g (1¾lbs) mushrooms, cleaned
- 4kg (8¾lbs) beef shin
- 100g (3oz) all-purpose flour
- 15ml (1 tbsp) salt
- 5ml (1 tsp) black pepper
- 5ml (1 tsp) coriander
- 5ml (1 tsp) cloves
- 120ml (8 tbsp) olive oil
- 120ml (8 tbsp) butter
- 600ml (1 pint) red wine
- 4 bouillon cubes
- 1.5kg (3⅓) passata
- 60ml (4 tbsp) brown sugar
- 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 the 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. Take them out and repeat the process until all the meat is browned.
- Preheat the oven to 160°C/320°F/gas mark 3.
- Add the remaining butter and oil to the empty pot and let the mixture heat up.
- 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!
Traditionally, this recipe is made with veal shin. Since veal is so hard to find in the UK, I used beef shin.
- Category: Dinner
- Method: Braise
- Cuisine: Italian
Keywords: ossobuco recipe, ossobuco alla milanese, veal shin recipe, italian veal recipe, italian veal stew, beef ossobuco