Name: Osso Bucco
Prep time: 20 min
Cook time: 225 min
Total time: 245 min
Yield: 4 servings
Cuisine: Beef
Ingredients: 8 beef shin, bone in; 60 ml flour; salt and freshly ground black pepper; fresh chillies 573; 100 g bacon streaky, chopped; 2 carrots chopped, fine; 2 celery stalks finely sliced; 16 pickling onions peeled; 1 cup tomato purée; 1½ cup wine red; 3 cup stock beef; 10 g fresh parsley finely chopped

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Ingredients (12)

8	beef — shin, bone in
60 ml	flour
	salt and freshly ground black pepper
	fresh chillies — 573
100 g	bacon — streaky, chopped
2	carrots — chopped, fine
2	celery stalks — finely sliced
16	pickling onions — peeled
1 cup	tomato purée
1½ cup	wine — red
3 cup	stock — beef
10 g	fresh parsley — finely chopped

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Method:

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.