This Osso Bucco Beef Recipe is a brilliant dinner on winter nights and sometimes, even during the early spring!
Osso Bucco means ‘meat with a hole’ – and it is, literally! This dish is an easy to make beef recipe, and tastes even better the next day!
Method
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Dust the beef with the flour until coated.
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Heat the olive oil in a heavy based saucepan until very hot and fry off the shanks until browned all over.
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Remove from the heat and arrange them on the bottom on a casserole dish. Season to taste and set aside.
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Preheat oven to 180 degrees.
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Reheat the pan without wiping out and fry off the onion, carrot and celery for about 10 minutes or until soft.
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Pour the vegetable mix evenly over the beef shanks.
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Again reheat the pan without wiping out and fry off the garlic and mushrooms for about 3 minutes.
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Add the wine and stock and bring to the boil.
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Gently pour over the shanks.
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Open the tin of tomatoes and pour it even over the top.
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Cover with aluminium foil and bake for 60 - 75 minutes or until the meat is tender. When the meat is tender, remove the foil and cook for a further 20 minutes or until browned.
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Osso Bucco Beef Recipe is suitable to freeze for up to 6 months. To freeze, allow to cool to room temperature before 3/4 filling a ziplock bag.
