Name: Tender osso bucco in a glossy, rich sauce
Cook time: 120 min
Total time: 120 min
Yield: 4
Ingredients: 4 pieces of beef shin meat on the bone (about 1kg); 4 tablespoon flour, to dredge the meat; 2 tablespoon olive oil, plus 1 tbsp extra; 6 clove garlic, chopped; 2 large onions, sliced; 2 medium carrots, diced; 2 sticks celery, diced; 1 cup red wine; 400 gram can whole tomatoes; 1 cup water; 3 teaspoon balsamic vinegar; 1/2 teaspoon salt and ¼ tsp ground black pepper, to season; 1/2 cup chopped parsley, to garnish

Tender osso bucco in a glossy, rich sauce

Nici Wickes shares her father's signature dish, osso bucco. This recipe for this classic Italian dish produces super tender beef shin and a glossy, rich sauce. A true winter favourite

Serves 4

Cook

Ingredients

4 pieces of beef shin meat on the bone (about 1kg)

4 tablespoon flour, to dredge the meat

2 tablespoon olive oil, plus 1 tbsp extra

6 clove garlic, chopped

2 large onions, sliced

2 medium carrots, diced

2 sticks celery, diced

1 cup red wine

400 gram can whole tomatoes

1 cup water

3 teaspoon balsamic vinegar

1/2 teaspoon salt and ¼ tsp ground black pepper, to season

1/2 cup chopped parsley, to garnish

Method

1.Preheat oven to 200°C.

2.Cut through the membrane surrounding each piece of beef 2 or 3 times (this stops the meat from curling), then dredge with the flour. Add the 2 tbsp olive oil to a large frypan and brown the meat for 2 minutes each side. You may have to do 2 pieces at a time. Place in a large oven-proof casserole dish.

3.Wipe the pan clean and add the second measure of olive oil. Gently fry the garlic for one minute, then add the onions and cook until soft. Add to the casserole dish. Sauté the carrots and celery with a little more oil, if needed. Cook for 6 minutes, stirring regularly, then put in the casserole dish.

4.Deglaze the pan with the wine, scraping all the bits and pieces, and tip this over the meat and veges.

5.Put the tomatoes in the casserole dish and use the cup of water to rinse the can. Add this liquid to the dish. Pour in the vinegar, season with salt and pepper, then cover with a tight-fitting lid or foil. Cook for 20 minutes, then reduce the heat to 150°C and cook until tender for a further 1½ to 2 hours.

6.Sprinkle over the parsley prior to serving and serve with mashed potatoes, rice or pasta.