Beef Osso Bucco

Ingredients:

• 1.5 kg beef osso bucco (shank cuts)

• 2 tbsp olive oil

• ¼ cup plain flour

• 1 large brown onion, diced

• 2 carrots, sliced

• 2 stalks celery, sliced

• 4 cloves garlic, crushed

• 1 cup rosé wine

• 1 can (400 g) diced tomatoes

• 2 cups beef stock

• 6 sprigs thyme

• 50 g butter

• Salt & black pepper to taste

Directions:

1. Lightly dredge beef shanks in flour seasoned with salt & pepper.

2. Heat oil in a heavy casserole, brown shanks on all sides, remove and set aside.

3. Sauté onion, carrot, celery, garlic until soft (~5 min).

4. Deglaze with rosé, scraping brown bits, then add tomatoes, stock, thyme.

5. Return shanks, cover and simmer gently on low heat or bake at 140 °C (280 °F) for ~3–4 hrs until meat is falling off the bone.

6. Stir in butter before serving for richness.

Prep Time: 20 min | Cooking Time: 3 hrs | Total Time: 3 hrs 20 min | Kcal: ~650 kcal per serving | Servings: 4