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Osso Bucco or Shin of Beef in Red Wine


This classic Italian recipe is the perfect winter warmer. A rich slow cooked shin of beef that melts in the mouth and is served with a creamy saffron risotto. 



Serves 4 


500g Shin of beef (we have used a hammer steak but you can use diced shin of beef)
2 tbsp Olive oil
Plenty of salt and cracked black pepper. 

2 Medium white onions, diced 

3 Stick of celery, chopped
2 Carrots, chopped
3 Garlic cloves, crushed 

1 tbsp Rosemary, chopped
250ml Red wine, I use a good Malbec. 

Try Beefsteak, its amazing for this recipe and available in most supermarkets
600ml Beef stock 


Here’s how: 


To cook the beef, drizzle the meat with olive oil and season well with salt and pepper.
Pre heat a large non stick pan and cook the beef until golden on all sides. Add the chopped onion, celery and carrots. 

Then add the garlic and scatter over the rosemary.
Stir the pan together to get all the ingredients mixed well.
Pour in the red wine followed by the beef stock and bring up to the boil.
Place a lid on the pan to trap all the heat and flavour in, then put in the oven for 3-4 hours at 160c or until the beef is cooked and tender.
You can also cook the whole thing in the slow cooker if you prefer.

Serve with a Malbec, Montepulciano or Chianti


Recipe by peter Sidwell 

Hammer Steak

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