Osso buco
- Source
- NOMU (www.nomu.co.za), printed 13 November 2016
Ingredients
Osso buco
- ¼ cup extra virgin olive oil (NOMU is a South African brand.)
- 12 small beef shin slices (osso buco cut)
- sea salt, to taste
- plain flour, for dusting
- 2 shallots (or 1 large onion), thinly sliced
- 1 tbsp beef or roast spice rub (The printout names NOMU's Beef, Roast or One for All rub; any savoury meat rub will do.)
- 1 carrot, diced
- 1 celery stick, diced
- 2 cloves garlic, crushed
- 1 cup white wine
- 1 can crushed tomatoes, organic (A 400 g can.)
- 1 tbsp tomato paste
- 2 tbsp concentrated beef stock (fond)
- 1 litre hot water, with the beef fond stirred in4¼ cups hot water, with the beef fond stirred in
- 2 sprigs rosemary
- black pepper, to taste
Gremolata
- 1 lemon, organic, zest only
- ¼ cup parsley, chopped
- 1 clove garlic, finely chopped
Method
Gremolata
- Mix the lemon zest, parsley and garlic together in a small bowl.
Method
- Season the shins with salt, pepper and the spice rub, then coat them lightly in flour and shake off the excess. Warm half the oil in a casserole or deep frying pan over a medium heat and brown the meat well on both sides. Lift out and set aside.
- Put the rest of the oil in the pan and soften the onion until translucent. Stir in the carrot, celery and garlic and cook for 2 more minutes.
- Pour in the wine and let it bubble until almost all of it has cooked away.
- Put the meat back in the pan with the tomatoes, tomato paste, stock and rosemary sprigs. Season with salt and pepper and bring to the boil.
- Turn the heat down, cover and simmer gently for about 2 hours, until the meat falls off the bone and the sauce is thick and rich.
Notes
- A perfect winter dish, lovely with a glass of red wine.
- Serve on mashed potatoes or creamy polenta, sprinkled with the gremolata.