By Matthew Luca
Osso Buco "Bone with Hole" Is a timeless Italian classic but it's become increasingly difficult to find in restaurants and more difficult for people to cook at home due to the lack of the traditionally used "Ethical"Veal available in Ireland. This dish posed a major challenge for me, first was trying to find ethical veal but to no avail. Then I wanted to see if I could make it using Beef, although difficult I did manage to track down a local butcher who was able to provide me with the right cut of "Shin Beef" that I needed. The cut is from the higher end of the shin with the bone intact, cut 4 inches wide and tied with string to form the meat in to circles (see picture below). The most amazing braised beef and hearty traditional Italian Sunday Dinner awaits you , lets bring back Osso Buco.
Ingredients
4 shin beef shanks (on the bone) 4 inch thick.
4 Carrots (diced)
2 Onions (chopped)
2 Celery sticks (diced)
5 cloves Garlic (skin off)
2 Bay leafs
700ml Beef Stock
400ml White Wine (Pino Grigio or Fiano)
2 Tins Chopped tomatoes
1 Sprig Rosemary
50g Butter
4 tbsp. Olive Oil
Plain flour
Salt & Pepper of seasoning
Method
Lightly cover the Beef shanks in seasoned flour, heat up a large frying pan with some olive oil, and cook the beef until seared and golden grown on each side.(2 minutes each side) then remove from the heat.
In a large heavy based pan on a high heat add the butter, carrots, onions, celery, garlic, bay leafs, rosemary, season with salt & pepper and cook stirring occasionally for around 5 minutes until slightly softened and the pan is starting to brown at the base. Pour in the white wine to deglaze and cook until boiling, add the beef stock, tomatoes, add a little more salt & pepper and cook out for a further 3 minutes.
Transfer all the contents from the pot into a large and deep oven proof tray, add in the Beef shanks ensuring they are submerged into the stock (if to shallow add some more beef stock). Cover tightly with kitchen foil ensuring no steam can escape when cooking. Put in the oven on 175c for 2 hours to slow braise then 150c for 30 minutes after. When ready to serve, carefully remove the string and use a large spatula to ensure the shanks stay together with the wine.
Note: You can pass the cooking stock through a fine sieve and press on the vegetables to make a smooth sauce or serve it rustic as I like it. I also served this a Olive Oil and Parmesan Mash (see recipe below.
Olive Oil & Parmesan Mash
Ingredients
6 large potatoes (Kind Edward or Rooster) Peeled and diced
4 Tbsp Parmesan Cheese
6 Tbsp Olive Oil
Salt to season
Method
Wash the cut potatoes through a sieve and place in a large heavy based saucepan, cover with water and add some salt to the water. Boil until the potatoes are soft enough for mashing (I test mine with a sharp knife to see if it passes through the potato with no resistance.
Stain the water through a sieve and allow the potatoes to dry for a minute, return the potatoes to the pan on a low heat and using a masher, mash until dry. Add the olive oil and parmesan and mix thoroughly while still on the heat, (taste) and season with a little salt to your liking. Remove from heat and serve.
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