Osso Bucco

4 servings Prep: 20 mins, Cooking: 3 hrs 45 mins By Food24
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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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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.

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