Slow cooked beef with orange and olive gremolata
Saucy osso bucco is just the ticket for winter weekend cooking, especially paired with mashed potatoes, soft polenta or gnocchi. It’s also delicious with the indulgent baked fennel.
Make small snips along the edges of the beef (this will stop the meat from curling up in the pan), dust with flour and season with salt. Heat oil in a wide pan over medium heat. In batches, brown the beef, remove from pan and set aside.
Add onion, carrot, and celery to pan with a little more oil if necessary. Fry gently for 10 minutes till soft, add anchovies, rosemary and tomato paste and cook for another minute. Add red wine and cook until reduced by half then add beef stock and return beef and any juices to pan. Bring to a boil then lower heat, cover and simmer until tender, around 2 and 1/2 hours.
Combine the gremolata ingredients and scatter over the osso bucco to serve.
4 pieces osso bucco/beef shin
1/4 cup flour
2 tablespoons olive oil
1 onion, chopped
2 carrots, chopped
2 sticks celery, chopped
4 anchovies, chopped
1 tablespoon finely chopped rosemary
2 tablespoons tomato paste
1/2 cup red wine
500mls Foundation Foods beef stock
For the gremolata:
2 cloves garlic, finely chopped
Grated zest 1 orange
1/4 cup green olives, pitted and
1/4 cup parsley leaves, very finely chopped.