Osso Buco

Ingredients

• 2 onions, peeled
• 4 garlic cloves, crushed
• 4 carrots, peeled
• 4 celery stalks
• 450 g (1lb) mushrooms, cleaned
• 50 g (2oz) all-purpose flour
• 8 g (1/2 tbsp) salt
• 1 g (1/2 tsp) black pepper
• 1 g (1/2 tsp) coriander
• 1 g (1/2 tsp) cloves
• 2.2 kg (5bs) beef shin
• 60 ml (4 tbsp) olive oil
• 60 ml (4 tbsp) butter
• 250 ml (1 cup) red wine
• 2 bouillon cubes
• 800 g (2 cartons) passata
• 25 g (2 tbsp) brown sugar

Instructions

1. 1

   Preheat the oven to 160°C/fan 140°C/320°F/gas mark 3.

2. 2

   Grate the onions, garlic, carrots, celery and mushrooms with a food processor.

3. 3

   Season the flour with salt, black pepper, coriander and cloves and stir thoroughly.

4. 4

   Make cuts in the meat’s rind.

5. 5

   Coat the meat in seasoned flour.

6. 6

   Melt half the oil and butter in a heavy ovenproof proof pot until the mixture starts sizzling.

7. 7

   Place the meat in one layer and brown on both sides. Remove them and place them on a plate while you repeat the process until all the meat is browned.

8. 8

   Add the remaining butter and oil to the empty pot and let the mixture start sizzling.

9. 9

   Add the grated vegetable mixture to the pot and fry lightly until semi-cooked.

10. 10

    Add the meat to the vegetable mixture.

11. 11

    Add the wine, passata, sugar to the stew and crumble in the bouillon cubes.

12. 12

    Give it a good stir and place in the oven for 90 minutes. Done!