Osso Buco is the shin bone. Strong muscles full of tendons. It requires a long slow cooking to soften the tendons and release the rich flavour. This traditional recipe uses herbs and tomato to bring out and enhance the rich beef flavour.
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Shin on the Bone - Osso Buco
A deliciously rich and tender beef dish - slow-cooked for maximum flavour
Ingredients
- 500 g Osso Buco
- 750 ml Red wine
- 2-3 l beef or chicken stock
- 1 bunch Rosemary
- 1 bunch Thyme
- 3 Tbsp Garlic, minced
- 1 Onion
- 1/2 cup Celery, diced
- 1/2 cup Carrots, diced
- 6 Tbsp Tomatos, diced
- 1 Tbsp Tomato paste
Instructions
- In a bowl mix rosemary, thyme, garlic, and 2 Tbsp olive oil.
- Rub herb mixture all over osso buck and leave to marinate overnight
Next Day...
- Pre-heat oven to 160 degrees
- In pot on high heat add olive oil then osso buco, brown evenly. Then remove and place to one side.
- In the same pot, add onion, celery, carrot, and remaining marinade. Cook until tender and caramelised, then add red wine and cook until almost dry.
- Add tomatoes and tomato paste and then put into oven proof dish with osso buco and add stock to cover bone.
- Place in oven for 4 hours until osso buco is falling off the bone.
- Remove meat, strain liquid and reduce.
