Osso Bucco

There’s nothing quite like Osso Bucco on a cold evening - tender beef shins slow-braised with red wine, tomatoes, garlic, and herbs until they fall apart with a spoon. This recipe is rich, rustic and exactly what winter calls for.

Serve it over parmesan polenta or buttery mash and enjoy the kind of meal that gathers people around the table.

Beef Osso Bucco

Serves: 6-8

Prep Time: 30 minutes

Cook Time: 2 hours

Ingredients:

·       2 tablespoons organic tallow

·       olive oil

·       8 Osso Bucco (beef shins)

·       salt and fresh black pepper, to taste

·       2 stalks celery, sliced

·       1 large carrot, peeled and chopped

·       1 small brown onion, chopped

·       4 cloves garlic, minced

·       1 cups red wine

·       2 cans organic whole peeled tomatoes

·       2 cups Belli Beef Broth

·       3 thyme sprigs

·       2 bay leaves

·       chopped fresh parsley, for garnish

Method:

·       Preheat the oven to 180˚d.

·       Heat 1 tablespoon tallow in a Dutch oven or a cast iron pot suitable for the oven, set over medium-high heat.

·       Pat dry the osso bucco, rub with a little olive oil and season with salt and pepper. Add the osso bucco to the hot pot and cook for 3 to 4 minutes per side, or until nicely browned. Work in batches, so not to braise the meat. You want to brown it without losing too much liquid, which will happen if you overload the pot.

·       Remove the shins from the pan and set aside, keep covered.

·       Return the pan to the heat and reduce the heat to medium.

·       Add the celery, carrots and onions to the pan. Add more tallow if needed. Cook for a few minutes, stirring frequently. Stir in the garlic and cook for another minute.

·       Add the wine to deglaze the pan, scraping all the browned bits from the bottom of the pan with a wooden spoon. Be careful of the steam as you add the wine. Continue to cook for 8 minutes.

·       Stir in the tomatoes and crush with your wooden spoon. Add beef broth, thyme sprigs and bay leaves and season with salt and pepper.

·       Return the beef to the pan. Make sure the meat is covered with liquid. Cover with the lid and place in the oven. Cook for 2 hours. Check the meat and keep cooking (if necessary) until the meat is fall-apart tender, checking every 30 minutes.

·       Once cooked to perfection, if the liquid is too runny, return the pan back to the stovetop and set it over medium-high heat. Remove the beef carefully (it will be falling apart) and set aside on a plate. Cook the sauce, stirring constantly, until reduced to desired thickness.

·       Return the beef to the pot and heat through.

·       Serve with parmesan polenta, or mash potato and steamed vegetables.

·       Garnish with chopped parsley