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.
Ingredients
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 finely chopped
1/4 cup parsley leaves, very finely chopped
Method
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