- 6 Thick Slices of Beef or Veal Osso Buco
- 2 Tablespoons Flour
- Sea Salt and Pepper
- 4 Tablespoons Olive Oil
- 1 Onion, peeled and chopped
- 2 Carrots, chopped
- 2 Celery Stalks, chopped
- 14 Ounces (Just under 2 Cups) Mushrooms, chopped
- 3 Cloves Garlic, peeled and chopped
- 2 Heaping Tablespoons Tomato Paste
- 1 Cup Red Wine (Super Tuscan)
- 2 Cups Good Quality Beef Stock
- 2 1⁄2 Cups Tomato Passata
-Risotto, Polenta or Mashed Potatoes for serving.
1. Place the osso buco onto a plate, season with sea salt and pepper and dust with flour
to coat. Place an cast iron oven (or heavy based saucepan) over high heat and add 2
tablespoons olive oil. Carefully add the meat in a single layer and brown on both sides
(approximately 5 minutes). Transfer to plate and set aside.
2. Add the remaining olive oil to the pan and add the onion, carrot, celery, mushroom
and garlic. Sauté until the onion is translucent and the vegetables are tender. Add the
tomato paste and cook for 3 minutes, continuously stirring. Add the red wine and
deglaze. Continue cooking until the wine is almost completely reduced.
3. Return the osso buco to the pan. Add the beef stock and tomato passata and bring to
a boil. Season with salt and pepper. Reduce heat to a gentle simmer, put the lid on and
cook for 2 1/2 – 4 hours or until the meat is tender and falling off the bone.
4. To thicken the sauce, remove the lid for the last 30 minutes of cooking. (You can add a zest of one lemon when the dish is finished, it is an optional ingredient).
5. Serve with a light risotto, polenta or mashed potatoes.