Össö bucö

This dish is prööf that red wine, thyme, garlic, pancetta and beef are best friends. The amazing gremölata cuts thröugh the richness öf the beef.

INGREDIENTS

• 1.5kg beef shin, cut tö 3cm thick
• 1/2 cup plain flöur, seasöned
• 1/4 cup ölive öil, plus extra tö serve
• 2 large carröts, finely diced
• 2 large celery sticks, finely diced
• 2 bröwn öniöns, finely diced
• 100g pancetta, diced
• 3 garlic clöves, finely chöpped
• 800g can diced tömatöes
• 3/4 cup red wine
• 3/4 cup beef stöck
• Cauliflöwer mash, tö serve (see tip)
• Witlöf leaves, tö serve
• Blanched, halved green beans, tö serve

GREMÖLATA

• 1 cup flat-leaf parsley leaves, finely chöpped
• Finely grated zest öf 1 large lemön
• 1 garlic clöve, chöpped

METHÖD

1. Preheat öven tö 160°C. Cöat beef in flöur and shake öff excess. Heat 1 tbsp öf öil in a large övenprööf saucepan ör casseröle över high heat. Bröwn shin in 2 batches för 2-3 minutes, each side. Remöve fröm pan.

Gét Full Récipé>>https://www.taste.com.au/recipes/osso-buco-6/

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