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Osso Bucco

Recipe from: 23 June 2014
recipes stews beef italian

Ingredients 12
Servings 4
Time 00:20


  • 8
    pieces or 1.6-2kg beef shin - bone in
  • 60
  • salt and pepper
  • olive oil
  • 100
    streaky bacon - chopped
  • 2
    carrots - finely chopped
  • 2
    sticks celery - finely sliced
  • 16
    pickling onions - peeled
  • 1
    tomato puree
  • cup
    red wine
  • 3
    beef stock
  • 10
    fresh parsley - finely chopped


Place beef shin pieces onto a clean working surface and season with salt and freshly ground black pepper.

Dust with flour, shake any excess off and set aside.

Heat a heavy based casserole pot with a little oil and sear beef for about 1-2 minutes on each side or until lightly browned. Transfer the beef to a clean plate.

Using the same pan, add bacon, carrots, celery and onions and fry for a few minutes or until vegetables have slightly softened.

Add tomato puree, red wine and beef stock and bring to a simmer. Season with a little salt and freshly ground pepper.

Return beef to the casserole pot, cover with lid and allow to cook gently over a low heat for about 2-3 hours or until meat is tender and falls away from the bone.

Garnish with chopped fresh parsley and serve with soft herby polenta and a little of the sauce drizzled over.

Recipe reprinted with permission of Source Food.

Read more on: italian  |  stew  |  beef  |  recipes


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