Osso Bucco Beef RecipeMeat with a Hole!

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…

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!

 

serves
6
time needed
prep cook
ingredients
13
difficulty
Easy
rating (click to rate)
4.1 based on 10 ratings, click to rate

Ingredients

  • 1.5 kg Cross-cut Bone-in Beef Shanks
  • 1/2 cup Plain Flour
  • 1/2 cup Olive Oil
  • 2 Celery Stalk (diced)
  • 1 large Onion (diced)
  • 1 Carrot (peeled and diced)
  • 250 grams Mushrooms
  • 3 tsp Garlic crushed
  • 1 cup White Wine
  • 1 Tin Crushed Tomatoes
  • 1 cup Beef Stock
  • 1 tsp Dried Oregano Or Rosemary
  • 1 tsp Fresh Lemon Zest


Method

  1. Dust the beef with the flour until coated.
  2. Heat the olive oil in a heavy based saucepan until very hot and fry off the shanks until browned all over.
  3. Remove from the heat and arrange them on the bottom on a casserole dish.  Season to taste and set aside.
  4. Preheat oven to 180 degrees.
  5. Reheat the pan without wiping out and fry off the onion, carrot and celery for about 10 minutes or until soft.
  6. Pour the vegetable mix evenly over the beef shanks.
  7. Again reheat the pan without wiping out and fry off the garlic and mushrooms for about 3 minutes.
  8. Add the wine and stock and bring to the boil.
  9. Gently pour over the shanks.
  10. Open the tin of tomatoes and pour it even over the top.
  11. 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.

Notes

Recipes Tips and Hints:
  • 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.

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