Osso bucco or beef/veal shin is a cheap cut of meat and full of nutritional value due to that melty marrow. You really want to be using organic meat every time you cook the bones as it is a repository of nutrients as well as toxins in an animal. Choose organic and you won’t be ingesting pesticides and other nasties. Cook this in the slow cooker or the oven and the leftover shredded meat is great with pasta, risotto, on greens, on toast – you name it. This recipe is adapted from Gary Mehigans Masterchef recipe
1.5kg osso bucco (about 12 pieces)
1 cup plain flour
100ml olive oil
2 stalks celery, diced
1 medium onion, diced
1 carrot, washed and diced
1 bunch parsley stalks, leaves picked and roughly chopped, stalks reserved
4 cloves garlic, roughly chopped
250ml white wine
2 tablespoons tomato paste
1 bay leaf
6 sprigs thyme
Zest of 1 lemon
400g tin crushed tomato
2 cups beef broth
1 can white beans – butter or cannelini
Freshly cracked white pepper and sea salt
Zest of 1 lemon
Preheat oven to 180⁰C.
Season meat with salt and white pepper and toss in flout to coat, shaking off excess. Heat oil in a frying pan, add meat and panfry until caramelized. Add celery, onion, carrot, reserved parsley stalks, garlic and cook 10 minutes.
Add tomato paste and cook for 1-2 minutes and deglaze with wine.
Add remaining ingredients. Cover with a lid and cook for 1 ½-2 hours.
Remove lid, cook for 45 minutes until sauce has thickened.
Remove from oven, sprinkle with cracked pepper, sea salt, chopped parsley and lemon zest.
Serve with crusty bread.