Osso Bucco


1 tblspn butter
2 tblspn olive oil
1 brown onion, chopped
1 carrot, chopped
1 celery stick, chopped
1 garlic clove, finely chopped
4 pieces of osso bucco (beef shin), seasoned with salt and pepper and lightly floured
1 cup white wine
3 cups chicken stock
800 ml tin crushed or chopped tomato
2 parsley sprigs,
1 bay leaf,\
2 small thyme bunches tied together with kitchen string
1 tblspn dried oregano

1 tblspn zested lemon peel
1 tblspn finely minced garlic
1 tblspn finely chopped parsley (combine these three in a small bowl)

Preheat the oven on normal bake to 180  C.
Heat oil and melt butter in a large deep frypan that has a lid. Brown the beef and transfer to a plate.
Pour in the wine and with a wooden spoon, stir to loosen any brown bits in the pan.
Add carrots, onions, celery and garlic, stirring until softened.
Add the browned beef, then add the tinned tomatoes, chicken stock, tied herbs and oregano, making sure the liquid comesup to about halfway up the side of the beef (add more stock if it doesn’t). Bring to a bubbling simmer, cover with the lid and transfer to the oven.
Bake for about 1.5-2 hours, until the meat is very tender – test by piercing with the tip of a sharp knife.
Serve 1 piece of osso bucco per person with some vegetables/sauce over mashed potato or risotto. Sprinkle gremolata on top of each serve (or place the gremolata bowl on the table so everyone can help themselves)