Beef Osso Buco

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TRH Beef Osso Buco

6-8 by 2cm thick beef osso buco (shin), fat trimmed.
2 large onions, diced
2 stalks celery, diced
2 carrots, large pieces
3 cloves chopped garlic
2 sprigs rosemary
½ cup plain flour
3 tbsp olive oil
1 cup red wine
1/2 bottle Passata
2 Beef stock pots, dissolved in 1/2 cup hot water.
4 tbls chutney

Gremolata:
4 cloves garlic, sliced or crushed
1 bunch parsley, finely chopped
Zest of 1 lemon, finely grated
1 tbsp lemon juice
1 tbsp extra virgin olive oil

1.Preheat oven to 160ºC.
Dust osso buco in seasoned flour and shake off excess.
2.Heat oil in a wide cast iron pan and cook osso buco on both sides until golden brown. Set meat aside. Add onion & celery to the pan and cook until golden.
Add wine and allow to boil for 1 – 2 minutes.
3.Add passata and stock. Bring to the boil.
Place meat in ovenproof dish with lid, spoon over onion mixture. Add garlic and rosemary and cook in oven for 1 ½- 1 ¾ hours until meat is very tender. Check half way through and add a little extra stock to cover meat if needed.
Cook for approximately another 15 minutes uncovered.
I thickened the sauce with a little maizena.
Serve with rice, polenta, mash or crusty bread.

Prepared, Tried and tested & tweaked by Priscilla Huxford

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