Shin always seemed to have the stigma of ‘soup meat’ attached to it and needed to be upgraded to its highly respected position in Italian Cuisine as Osso Buco or Hollow-boned beef. The wonderful flavour imparted by the bone marrow is a special treat! Traditionally, Osso Buco is served with Gremolata (see below), which is added to the dish at the very end.
- flour - 3/4 cup
- gravy powder - 1/4 cup, (or 1 tsp beef soup mix if you don't have this)
- meaty beef shin (leg) - 6 slices
- oil - for frying
- chicken stock cube - 1, dissolved in 1 cup boiling water
- tomato cocktail juice - 1 cup
- chopped celery - 1 1/2 cups
- chopped carrots - 1 1/2 cups
- italian parsley - 1/2 cup chopped fresh
- ginger - 1/2 tsp grated fresh
- garlic - 1 tsp crushed
- thyme - 1 heaped tbsp chopped fresh (or 1/2 tsp dried)
- basil - 2 heaped tbsp chopped fresh (or 1 tsp dried)
- chopped tomatoes - 1 12-14 oz can
- brown sugar - 1 tbsp
- salt and pepper - to taste
- parsley - 2 tbsp chopped fresh
- garlic - 2 tsp minced
- lemon zest - 1 tsp finely grated
Combine the flour and gravy powder and coat each piece of meat with the mixture.
Brown the meat in a little oil, but don’t let it burn as you need to add wine and stock to the pan once you have removed the meat.
When brown, remove from the pan and place the meat in an ovenproof dish.
Using the same pan as the meat, add the wine, chicken stock and tomato cocktail juice.
Bring to the boil and leave it to simmer for 5 minutes, then remove from the heat and our over the meat.
Preheat the oven to 180 Deg C. In the same pan used to fry the meat, add a little more oil and fry the onion, celery, carrots, parsley, ginger, garlic, thyme and basil. Cook for about 10 minutes, then add the tomatoes, brown sugar, salt and pepper to taste, and mix until the sugar has dissolved.
Pour this over the meat, mix well, cover and place in the oven for 1 hour.
Reduce the heat to 160 Deg C, stir and cook for another hour.
Remove the lid and cook the meat for about 30 minutes, basting every now and then. If you find that there is not enough moisture, add a little more chicken stock. If you feel that there’s a little too much liquid, leave the meat in the oven, uncovered, basting it to keep it moist but allowing the liquid to evaporate a little and reduce.
About 10 minutes before serving, sprinkle the gremolata over the osso buco and gently stir it into the gravy.