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Beef osso bucco, too tasty!
The shank is called osso buco in Italian , 'hole bone' (osso 'bone', buco 'hole'). This recipe is ideal for winter and tasty too!
Ingredients
- 4-6 pieces beef osso bucco
- plain flour, for dusting
- salt and cracked black pepper
- 2 tablespoons olive oil
- 1 onion, chopped roughly
- 1 carrot, chopped roughly
- 1 stick celery, chopped roughly
- 2 cloves garlic, finely chopped
- 4 cups (1L) beef stock
- 1/3 cup (80ml) red wine (optional)
- 400g can chopped tomatoes
- 1/3 cup chopped flat-leaf parsley
- instant polenta or mashed potato, to serve
Method
- Toss meat in combined flour, salt and pepper. Heat oil in a large heavy-based saucepan over medium-high heat. Cook meat for 2-3 minutes on each side until browned. Remove and set aside.
- Add onion, carrot and celery to the pan, and cook for 4 minutes until softened and browned slightly. Add garlic and cook for 30 seconds, then add stock, wine (if using) and tomatoes.
- Return meat to the pan, bring to the boil, then reduce heat to low. Simmer for 1 1/2 hours, occasionally skimming any excess oil on the surface. Stir through chopped parsley and serve with polenta or mashed potato.
(Source: taste.com)
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2)
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anonymous says:
09-Sep-2009
I love spicy food
anonymous says:
03-Sep-2009
wow yummmm
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