Beef shin osso bucco with gremolata
This Italian casserole is traditionally made with veal shin but also works excellently with cheaper beef shin
Difficulty and servings
Serves 4
Preparation and cooking times
Ready in 3 hrs 40 mins
- Heat the oven to 150C/fan130C/gas2. Put the flour on a plate and dust the meat generously, coating all over. Heat 2 tbsp olive oil in a large casserole, then brown off the shins one at a time on each side and remove to a plate. add another tbsp oil then add the onions, garlic, carrot and celery to the casserole and cook gently for about 5 minutes until starting to soften. add any leftover flour from the plate and stir well into the vegetables. remove from the heat and slowly stir in the wine.
- Return the pan to the heat and simmer until saucy. Put the beef back into the pan and add the chopped tomatoes, stock and bay then season. Bring to a gentle simmer then put in the oven and cook for 3 hours.
- Just before serving, make the gremolata. Mix the lemon zest, finely diced garlic and the parsley. Serve a little sprinkled on top of each shin and put the rest on the table.
PER SERVING
325 kcalories, protein 25g, carbohydrate 24.6g, fat 12.1 g, saturated fat 2.5g, fibre 3g, salt 0.86 g
Recipe from olive magazine, November 2011.
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http://www.bbcgoodfood.com/recipes/1774637/
http://www.bbcgoodfood.com/recipes/1774637/
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Ingredients
- 60g plain flour , seasoned
- 4 large pieces beef shin, cut across the bone , approx 350g each
- olive oil
- 2 onions , diced
- 2 garlic cloves , crushed
- 1 carrot , diced
- 2 celery sticks, diced
- 300ml white wine
- 2 large tomatoes , chopped
- 400ml beef stock
- 1 bay leaf
- 1 lemon , zested
- 2 garlic cloves , finely chopped
- a bunch flat-leaf parsley , chopped
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Difficulty and servings
Serves 4
Preparation and cooking times
Ready in 3 hrs 40 mins
Ingredients
- 60g plain flour , seasoned
- 4 large pieces beef shin, cut across the bone , approx 350g each
- olive oil
- 2 onions , diced
- 2 garlic cloves , crushed
- 1 carrot , diced
- 2 celery sticks, diced
- 300ml white wine
- 2 large tomatoes , chopped
- 400ml beef stock
- 1 bay leaf
- 1 lemon , zested
- 2 garlic cloves , finely chopped
- a bunch flat-leaf parsley , chopped
PER SERVING
325 kcalories, protein 25g, carbohydrate 24.6g, fat 12.1 g, saturated fat 2.5g, fibre 3g, salt 0.86 g
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21 November 2011
same965 rated and commented on this recipe
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02 May 2012
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