Beef osso bucco with tomatoes and white wine
Serves: 4 | Preparation Time: 15 mins | Cooking time: 2.5 hours
- 4 pieces of farm88 yearling beef osso bucco
- 2 tbsp plain flour
- 2 small onions
- 2 tbsp olive oil
- 1 large celery stick, finely chopped
- 1 medium carrot, finely chopped
- 2 garlic cloves, finely chopped
- 400g can of chopped tomatoes
- 300ml (1 1/4) cups cups dry white wine
- 300ml (1 1/4) cups chicken or veal stock
- 1 strip of thinly pared lemon rind
- 2 bay leaves, plus extra for garnishing (optional)
- Salt and freshly ground pepper
- 2 tbsp finely chopped fresh flat leaf parsley
- finely grated rind of 1 lemon
- 1 garlic clove, finely chopped
- Preheat the oven 160°c.
- Season the flour with salt and pepper and spread it out in a shallow bowl.
- Add the pieces of beef osso bucco and turn them in the flour until evenly coated (shake off any excess flour).
- Slice one of the onions and separate it into rings.
- Heat the oil in a large flameproof casserole dish, then add the beef, with the onion rings. Brown the beef on both sides over a medium heat.
- Remove the beef osso bucco with tongs and set aside on kitchen paper to drain.
- Chop the remaining onion and add it to the pan with the celery, carrot and garlic.
- Stir the bottom of the pan to incorporate the pan juices and sediment. Cook gently stirring frequently, for about 5 minutes until the vegetables soften slightly.
- Add the chopped tomatoes, wine, stock, lemon rind and bay leaves, then season to taste with salt and pepper. Bring to the boil, stirring.
- Return the beef osso bucco to the pan and coat with sauce, cover and cook in the oven for 2 hours or until the beef feels tender when pierced with a fork.
- Meanwhile, make the gremolata. In a small bowl, mix together the chopped parsley, lemon rind and chopped garlic.
- Remove the casserole from the oven and lift out and discard the strip of lemon rind and bay leaves.
- Taste the sauce for seasoning
- Serve the osso bucco hot, sprinkled with the gremolata and garnished with extra bay leaves, if you like. Enjoy!