Osso Bucco

Fabulous rich slow cooked beef shank (traditionally veal). This is a rich, hearty stew - topped with gemolata and best served with risotto and red wine. Great winter food. 

Ingredients

1 thick slice of beef shank per person (this recipe works well for 4-6 people - adjust amounts for more or less)

1/4 cup plain flour

Salt & pepper to taste

3 tablespoons olive oil

25 grams butter

1 onion finely chopped

2 cloves garlic crushed

4 carrots sliced 

2 sticks celery sliced

1 tablespoon fresh chopped marjoram

1/2 cup dry white wine

2 tablespoons tomato paste

1 400gram can chopped tomatoes in juice

1 teaspoon sugar

3 tablespoons flat leaf parsley 

Zest of a lemon ( 1 or 2 strips of peel and the rest grated)

Method

Place flour in a bowl with salt and pepper. Lightly coat meat in flour. 

Heat pan and add oil and butter - put pan on a high heat and brown meat on all sides remove meat from the pan and put to one side. 

Turn pan to a low heat add onion and cook to soften (approx 5 minutes)

Add garlic and other vegetables and cook for about a minute. 

Add tomato, tomato paste, herbs (keep 2 tablespoons of parsley for the gremolata), sugar, wine and strips of lemon zest. 

Add the browned meat, turn to coat in the sauce, cover and leave to simmer for 2 hours (or until tender). Check several times through cooking - add beef stock if liquid is too low. 

For the gremolata:

Mix parsley and grated lemon zest in a small bowl. 

Check seasoning and serve with gremolata sprinkled on top, with risotto, my favourite is the classic and simple risotto milanese with spinach (follow the link for the recipe) and a rich red wine.